Sweet Potato Casserole with Pecan Crunch

Prepare the sweet potatoes: Peel and quarter the sweet potatoes. Place them in a saucepan, add cold water to cover and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat, cover the pan, and let simmer until the potatoes are tender, 20 to 25 minutes. Drain the potatoes, then mash them with a potato masher.

Place a rack in the center of the oven and preheat the oven to 350F. Lightly mist a 13 by 9-inch glass or ceramic baking dish with vegetable oil spray and set the dish aside.

Place the mashed sweet potatoes, granulated sugar, 8 tablespoons of melted butter, milk, eggs, vanilla, and either orange zest or cinnamon, if desired, in a large mixing bowl. Beat with an electric mixer on medium-low speed until just combined, about 2 minutes. Spoon the sweet potato mixture into the prepared baking dish and smooth the top with a spoon or spatula.

Make the pecan crunch topping: Place the pecans, brown sugar, flour, and 3 tablespoons of melted butter in a small bowl and stir with a fork to combine. Scatter the pecan mixture evenly over the top of the sweet potatoes.

Bake the sweet potatoes until the pecan topping begins to brown and the potatoes are bubbly, 25 to 30 minutes.