Sweet Potato Casserole with Pecan Crumble Topping

Preheat your oven to 400°F (200°C). Wash the sweet potatoes, trim the ends, and slice them in half lengthwise. Place them on a parchment-lined baking sheet.

Roast for 45-60 minutes, or until the potatoes are very tender and easily pierced with a fork.

Let the potatoes cool slightly, then scoop the flesh out of the skins and place it into the bowl of a stand mixer.

Add the browned butter to the sweet potatoes and mix on low speed until smooth.

Add the granulated sugar, 1/2 tsp salt, vanilla extract, and maple syrup. Mix to combine.

Pour in the beaten eggs and mix until just incorporated.

Reduce oven temperature to 375°F (190°C). Pour the sweet potato mixture into a 9x13 inch casserole dish and spread evenly.

In a separate bowl, prepare the topping by combining the packed brown sugar, chopped pecans, cinnamon sugar, and a pinch of salt.

Pour the melted butter over the topping ingredients and stir until everything is evenly coated.

Spoon the pecan topping evenly over the sweet potato base.

Bake for 25-30 minutes, until the topping is bubbly and caramelized.