Simple Sweet Potato Casserole with a Crunchy Pecan Crumble

Place the sweet potatoes in a large pot or dutch oven and cover them completely with water. Bring water to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are tender. Drain the water and allow the sweet potatoes to cool for 15 minutes. Preheat oven to 350°F (177°C). Grease a 9x13 baking pan (or a similar size casserole dish, or a 12-inch deep oven-safe skillet). Set aside. Place the potatoes in a large mixing bowl. Using a handheld or stand mixer, beat the potatoes until relatively smooth-- I like to leave some chunks for texture. For your reference, you will have about 4 cups of mashed sweet potatoes. Add the butter, brown sugar, beaten, eggs, cream, vanilla, and salt. Spoon/pour the mixture into prepared pan. For the topping: In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Using a rubber spatula, fold in the melted butter and pecans until the mixture is totally combined. Spoon evenly over potatoes. Bake for 30-40 minutes or until golden brown on top. Allow to cool for 5 minutes, then top with a little fresh rosemary and a sprinkle of sea salt. Serve warm. Make ahead tip: This is a great make ahead recipe! Here's how to get started 1-2 days before-- prepare potatoes through step 3, then prepare the topping. Cover each separately and refrigerate for up to 2 days. Then, assemble and bake. Assembled, unbaked casserole can be frozen up to 2 months. Thaw overnight in the refrigerator, bring to room temperature, and continue with step 5. Baked casserole can be frozen up to 2 months. Thaw overnight in the refrigerator, bring to room temperature, and bake at 350°F (177°C) until warmed through.