Sweet Potato Casserole

Preheat oven to 400 degrees F. With a fork, poke holes in the sweet potatoes, about 5 holes per potato. Place sweet potatoes on a large baking sheet lined with parchment paper or foil and bake for 50 to 75 minutes or until very fork tender. Remove from oven and let the potatoes cool for 10 minutes. Lower the oven temperature to 350 degrees F.

Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes. Scrape the browned butter into a medium bowl and set aside.

Peel the potatoes, the skins should pull right off, and transfer to a large mixing bowl. Add the browned butter, maple syrup, milk, eggs, vanilla, cinnamon, and salt. Use an electric mixer and mix until smooth.

Grease a 9×13-inch baking pan (or a similar size casserole dish). Spread the sweet potato mixture evenly into the pan.

To make the topping, in a medium bowl, stir together the flour, brown sugar, pecans, and cinnamon until combined. Pour the melted butter over the mixture and use a fork to stir until combined and moistened. Sprinkle the topping over the sweet potato mixture in the baking dish. Top with a little flaky sea salt.

Bake for 30 minutes or until heated through and the top is golden brown. Remove from the oven and let cool for 5 minutes. Serve warm.