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1
Preheat the oven to 400F.
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2
Wash the sweet potatoes, dry well, and put on a baking sheet.
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3
Bake for about 1 hour or until soft.
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4
Remove the potatoes from the oven.
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5
Reduce the oven temperature to 375F.
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6
Put the brown sugar, pecans, flour, and 5 tablespoons butter in the bowl of a food processor.
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7
Pulse until crumbly.
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8
Transfer the mixture to a bowl and put in the refrigerator until ready to use.
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9
In the bowl of a stand mixer, fitted with the paddle attachment, add the cream, maple syrup, egg, vanilla, and salt.
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10
Peel the baked sweet potatoes, and add the flesh to the bowl.
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11
Beat the sweet potato mixture on medium-high speed until smooth.
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12
Grease a 9 x 13-inch casserole dish with some butter.
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13
Pour the sweet potato mixture into the dish and smooth the top with the back of a spoon.
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14
Sprinkle the pecan topping evenly over the dish.
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15
Bake for 40 minutes or until heated through and the top has browned.
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16
Vegetarian friendly!
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17
To quickly toast nuts and seeds without your constant attention, place 1/4 cup of nuts or seeds in a microwave dish and add 1 teaspoon butter.
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18
Microwave on high for about 5 minutes, stirring once after 2 minutes.
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19
While the nuts or seeds are toasting, you can be doing something else, like pouring yourself a glass of wine!
