Start by peeling and cubing your sweet potatoes. Boil them in water until tender, about 15-20 minutes. Once cooked, drain them and mash until smooth. This is where you want to bring in that comfort factor—make them as creamy as you can!

In a mixing bowl, combine the mashed sweet potatoes with melted butter, pure vanilla extract, beaten eggs, heavy cream, fine sea salt, and granulated sugar. Blend all the ingredients well. You want this mixture to be smooth, so grab that whisk or electric mixer!

Now, in another bowl, combine melted butter, chopped pecans, ground cinnamon, all-purpose flour, and packed brown sugar. Mix until crumbly. This topping should resemble wet sand, but with that pleasing crunch factor.

Spread the sweet potato mixture into a greased baking dish. Then evenly sprinkle the pecan topping over the sweet potato layer, making sure to cover it well.

Preheat your oven to 350°F (175°C). Then, bake the casserole for about 25-30 minutes or until golden brown and bubbly. The smell in your kitchen will be enough to draw people in—trust me!

Once it’s out of the oven, let it sit for a few minutes. This will allow the flavors to settle and make for easier serving. Grab your serving spoon, dish it out, and prepare for compliments.