A delightful twist on the classic sweet potato casserole, featuring a crunchy pecan topping.
Preheat your oven to 350°F.
Ensure the oven is fully preheated to maintain consistent cooking.
Peel and boil the sweet potatoes until tender, then mash them in a large mixing bowl.
Boiling the potatoes with a pinch of salt enhances their natural sweetness.
Mix the mashed sweet potatoes with eggs, sugar, butter, cream, vanilla, nutmeg, and allspice until smooth.
Ensure the mixture is well blended for a uniform texture.
Spread the sweet potato mixture evenly into a greased baking dish.
Use a spatula to smooth the top for even baking.
In a separate bowl, mix brown sugar, flour, and chopped pecans. Work in the butter until crumbly.
Using your hands to mix the topping ensures a crumbly texture.
Sprinkle the topping evenly over the sweet potato mixture.
Distribute the topping evenly for a consistent crunch.
Bake in the preheated oven for 60 minutes or until the topping is golden brown and bubbling.
Check the casserole halfway through to ensure even baking.
Garnish with pecan halves before serving.
Let the casserole cool slightly before garnishing for better presentation.
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