Simple Sweet Potato Casserole with a Crunchy Pecan Crumble

INGREDIENTS

2 lb

sweet potatoes, peeled (about 3 large)

1/3 cup

unsalted butter, melted

1/2 cup

packed light or dark brown sugar (I prefer dark)

large eggs, beaten

1/2 cup

heavy cream or whole milk

1 tsp

pure vanilla extract

1/4 tsp

salt

1/3 cup

all-purpose flour

1/2 cup

packed light or dark brown sugar (I prefer dark)

1/2 tsp

ground cinnamon

1/3 cup

unsalted butter, melted

2 cups

shelled Diamond of California pecans

optional: fresh rosemary or thyme, and sea salt for garnish