Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed
  • 4 tbsp unsalted butter, softened
  • 1/4 cup evaporated milk
  • 2 tbsp maple syrup
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted
  • 3/4 cup light brown sugar
  • 1 cup chopped pecans
  • 2 tbsp all-purpose flour
  • 1/4 tsp salt

Instructions:

  1. Place cubed sweet potatoes in a large pot and cover with salted water. Bring to a boil, then reduce to a simmer for 15–20 minutes until tender when pierced with a fork.
  2. Drain thoroughly and let the potatoes sit in the colander for 2 minutes to allow excess steam to escape.
  3. Use a hand mixer or food processor to blend the potatoes with softened butter, evaporated milk, maple syrup, cinnamon, nutmeg, and salt until completely smooth and velvety.
  4. Spread the mixture evenly into a greased 9x13 inch baking dish.
  5. In a small bowl, stir together melted butter, brown sugar, chopped pecans, flour, and salt until a crumbly paste forms.
  6. Sprinkle the pecan mixture evenly over the top of the filling.