A delightful twist on the classic sweet potato casserole, featuring a crunchy pecan crumble topping.
Peel and chop the sweet potatoes into large chunks.
Cut the sweet potatoes into evenly sized pieces to ensure they cook uniformly.
Boil the sweet potatoes in a large pot of water until tender.
Check the tenderness by piercing the sweet potatoes with a fork; they should slide off easily.
Mash the sweet potatoes with butter, cinnamon, and brown sugar until smooth.
For extra creaminess, use a hand mixer to mash the sweet potatoes.
Spread the mashed sweet potato mixture evenly into a casserole dish.
Smooth the top with a spatula for an even layer.
In a mixing bowl, combine flour, brown sugar, and chopped pecans. Drizzle melted butter over the mixture and stir until crumbly.
Ensure the crumble mixture is well-coated with butter for a crunchy topping.
Sprinkle the pecan crumble mixture evenly over the sweet potato layer.
Distribute the topping evenly to ensure every bite has a crunchy texture.
Bake in a preheated oven at 350°F for 30 minutes or until golden and bubbly.
Check the casserole halfway through to ensure the topping doesn't burn.
Serve warm and enjoy this delightful dish with your loved ones.
Garnish with a sprinkle of cinnamon for an extra touch of flavor.
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