Ingredients

• 4 cups cubed peeled sweet potato (about 5 pounds)
• ½ cup half-and-half
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• ¾ teaspoon salt
• 1 large egg, lightly beaten
• Cooking spray
• ½ cup all-purpose flour
• ½ cup packed brown sugar
• ¼ cup chilled butter, cut into small pieces
• ½ cup chopped pecans

Directions

1. Preheat oven to 375°F.
2. Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.
3. Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk.
4. Add potato to egg mixture; beat with a mixer at medium speed until smooth.
5. Spoon potato mixture into a 13x9-inch baking dish coated with cooking spray.
6. Combine flour and sugar in a food processor; pulse to combine.
7. Add chilled butter; pulse until mixture resembles coarse meal.
8. Stir in pecans; sprinkle over potato mixture.
9. Cover and bake at 375°F for 15 minutes.
10. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.

Notes