4 pounds sweet potatoes, peeled and cut into large chunks
1/2 cup pure maple syrup
1/4 cup unsalted butter, melted
1/2 cup whole milk
2 large eggs, beaten
1 teaspoon alcohol-free vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup light brown sugar, packed (for topping)
1/2 cup all-purpose flour (for topping)
1/3 cup cold unsalted butter, cut into small cubes (for topping)
1 cup chopped pecans (for topping)
Instructions
Place the peeled and cubed sweet potatoes into a large pot and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat and simmer for about 15 to 20 minutes until the potatoes are fork-tender. Drain the potatoes thoroughly and return them to the pot or a large mixing bowl.
Preheat your oven to 350 degrees Fahrenheit. Mash the warm sweet potatoes until they are smooth and free of large lumps. Stir in the melted butter, maple syrup, milk, beaten eggs, alcohol-free vanilla, salt, cinnamon, and nutmeg. Mix until all the ingredients are well combined and the texture is creamy.
In a separate medium bowl, combine the brown sugar, all-purpose flour, and chopped pecans. Use a pastry cutter or your fingers to work the cold, cubed butter into the mixture until it looks like coarse crumbs. This crumble will provide the signature Southern crunch that makes the dish so iconic.
Spread the sweet potato mixture evenly into a greased 9 by 13 inch baking dish. Sprinkle the pecan crumble topping generously over the top, covering the potatoes from edge to edge. Bake for 40 to 45 minutes until the topping is golden brown and the casserole is set and bubbling slightly at the edges.
