Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed
  • 3 tbsp unsalted butter, softened
  • 1/2 cup half-and-half
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup pecan halves, roughly chopped
  • 1/4 cup light brown sugar, packed
  • 2 tbsp unsalted butter, melted
  • 1 pinch salt

Instructions:

  1. Boil the cubed sweet potatoes in salted water until fork-tender (about 15–20 minutes). Drain thoroughly to remove excess moisture.
  2. While hot, mash the potatoes using an electric mixer or masher until completely smooth.
  3. Fold in the softened butter, half-and-half, vanilla, cinnamon, and salt until the mixture is glossy and uniform.
  4. In a small bowl, toss the chopped pecans with melted butter, brown sugar, and a pinch of salt until evenly coated.
  5. Preheat oven to 350°F (175°C). Spread the potato mixture evenly into a 9x9 inch baking dish.
  6. Sprinkle the pecan mixture across the top, pressing lightly to adhere.
  7. Bake for 30–35 minutes until the edges are bubbling and the topping has reached a deep mahogany-colored hue.
  8. Let the dish rest for 10 minutes before serving to allow the structure to set.