Mami’s Sweet Potato Bake

For the casserole:

• 2 pounds sweeet potatoes peeled
• water to taste
• 1/3 cup unsalted butter melted
• 1/2 cup light or dark brown sugar packed
• 2 large eggs beaten
• 1/2 cup half-and-half or heavy cream
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt

For the pecan topping:

• 1/3 cup all-purpose flour spooned and leveled
• 1/2 cup light or dark brown sugar packed
• 1/2 teaspoon ground cinnamon
• 1/3 cup unsalted butter melted
• 1 2/3 cups pecans halved or chopped
• fresh rosemary or thyme optional, to taste, for garnish
• flaky sea salt optional, to taste, for garnish

• In a large pot or a Dutch oven, add the sweet potatoes and enough of the water to just cover them.
• Place the pot on the stovetop and bring the water to a boil.
• Reduce the heat to medium-low and simmer the potatoes until they are tender, about 20 minutes.
• Drain the water and allow the sweet potatoes to cool for 15 minutes.
• Preheat the oven to 350 degrees F.
• Grease a 9×13-inch baking pan.
• In a large mixing bowl, add the sweet potatoes and using an electric handheld mixer, beat until the potatoes are relatively smooth.
• Add 1/3 cup of the butter, 1/2 cup of the brown sugar, the eggs, the half-and-half, the vanilla, and the salt to the sweet potatoes and beat to combine.
• Spoon the sweet potato mixture into the prepared baking pan.
• In a medium bowl, add the flour, the remaining brown sugar, and the cinnamon and whisk to combine.
• Add the remaining melted butter and the pecans to the flour mixture and using a silicone spatula, fold to combine.
• Spoon the pecan topping mixture evenly over the sweet potato mixture in the pan.
• Bake until the topping is golden-brown, about 30-40 minutes.
• Allow the bake to cool for 5 minutes.
• Serve topped with the fresh thyme and the flaky sea salt.