– 3 lbs. sweet potatoes, peeled and cut into 1" pieces
– 3/4 c. brown sugar
– 1/3 c. half and half
– 1/4 c. butter, melted
– 1 egg
– 1/2 tsp. vanilla
– 1/4 tsp. salt
Wash, peel, and boil the sweet potatoes, over medium high heat. To test the potatoes for doneness, pierce with a fork or knife. If the potato piece breaks apart easily, they are done.
Transfer the cooked potatoes to a mixing bowl, and add the brown sugar, half and half, butter, egg, vanilla and salt. Using a potato masher, combine the ingredients and mash until mostly smooth. Small lumps are okay. Transfer the potato mixture to the prepared baking dish.
In a separate bowl, combine the brown sugar, pecans, flour, cinnamon and nutmeg. Stir together to combine. Pour the melted butter into the brown sugar mixture, and stir until crumbly.
Sprinkle the pecan crumble evenly over the top of the potatoes, covering completely. Garnish with some pecan halves, if desired. Cover the baking dish loosely with foil.