Ingredients

• 6 large sweet potatoes
• 1/2 stick unsalted butter, melted and cooled
• a pinch of salt
• 1/2 cup brown sugar, packed
• 2 eggs, beaten
• a pinch of ground nutmeg
• a pinch of ground cinnamon
• 1/2 stick unsalted butter, melted and cooled
• 1 cup brown sugar, packed
• 1/3 cup all purpose flour
• 1 tbsp ground cinnamon
• 1 cup chopped pecans

Directions

1. First, roast the sweet potatoes. Preheat the oven to 350 degrees. Line a baking sheet with foil and poke a few holes in the sweet potatoes. Place the potatoes on the pan and bake until tender, about 45 minutes. Allow the potatoes to cool and peel the skins off.
2. In a blender or food processor, add the sweet potatoes, butter, salt, brown sugar, eggs, nutmeg, and cinnamon. Blend until everything is combined and the mixture is completely smooth. Add the potato mixture to a casserole dish and spread evenly.
3. To make the topping, mix together the butter, brown sugar, flour, cinnamon, and pecans. The mixture will be crumbly.
4. Sprinkle the mixture evenly over the sweet potatoes and bake in the oven until the topping is golden and crisp, about 35 minutes.