Ingredients
2lbssweet potatoes,(3 large), peeled
⅓cupunsalted butter,melted
½cupbrown sugar,packed light or dark
2large eggs,beaten
½cupheavy cream,or whole milk
1tsppure vanilla extract
¼tspsalt
⅓cupall-purpose flour,spoon and leveled
½cupbrown sugar,packed light or dark
½tspground cinnamon
⅓cupunsalted butter,melted
2cupspecans,shelled
fresh rosemary,or thyme
sea salt
Preparation
Place the sweet potatoes in a large pot or dutch oven and cover them completely with water. Bring water to a boil.
Reduce heat and simmer for 20 minutes or until the potatoes are tender. Drain the water and allow the sweet potatoes to cool for 15 minutes.
Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan. Set aside.
Place the potatoes in a large mixing bowl. Using a handheld or stand mixer, beat the potatoes until relatively smooth.
Add the butter, brown sugar, beaten, eggs, cream, vanilla, and salt. Pour the mixture into the prepared pan.
In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Using a rubber spatula, fold in the melted butter and pecans until the mixture is totally combined. Spoon evenly over potatoes.
Bake for 30 to 40 minutes or until golden brown on top. Allow to cool for 5 minutes, then top with a little fresh rosemary and a sprinkle of sea salt.
Serve warm and enjoy.
