Ingredients:

  • 2 pounds sweet potatoes, peeled and cubed
  • 1/4 cup maple syrup
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt, to taste
  • 2 large eggs, beaten
  • 1 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, softened
  • 1/2 cup chopped pecans (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Boil the cubed sweet potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
  3. Mash the sweet potatoes until smooth. Add maple syrup, melted butter, vanilla, cinnamon, nutmeg, salt, and beaten eggs; stir until well combined.
  4. In a separate bowl, mix rolled oats, flour, brown sugar, cinnamon, and softened butter until crumbly. Fold in chopped pecans if using.
  5. Spread the sweet potato mixture evenly in the baking dish. Sprinkle the crunchy topping over the sweet potato layer.
  6. Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown.
  7. Allow to cool for 5-10 minutes before serving.