1. Heat oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. Boil cubed sweet potatoes in salted water until fork-tender, 15–20 minutes; drain very well.

3. Mash potatoes until smooth, then let cool 2–3 minutes so the eggs won’t scramble.

4. Whisk in melted butter, maple syrup, brown sugar, cream, eggs, vanilla, cinnamon, nutmeg, and salt until creamy.

5. Spread the sweet potato mixture evenly into the prepared baking dish.

6. In a bowl, mix pecans, brown sugar, flour, and melted butter until crumbly.

7. Sprinkle pecan crumble evenly over the sweet potato base.

8. Bake 30–35 minutes, until the center is set and the topping is golden and crisp.

9. Rest 10 minutes before serving for the filling to settle and the topping to stay crunchy.

10. Store leftovers covered in the fridge up to 4 days; reheat at 300°F until warmed through.