Sweet potatoes get boiled until fork-tender, then mashed into a silky, custardy base warmed with cinnamon, nutmeg, and a splash of vanilla. That filling spreads into a baking dish and gets buried under a thick layer of chopped pecans and brown sugar, worked into clumpy, buttery crumbs before baking. The oven turns the topping deep golden and crunchy while the filling puffs and sets underneath, giving you that satisfying contrast of creamy and crisp in every scoop. It's the kind of holiday side that disappears fast, sweet enough to double as dessert but still earning its spot next to the turkey. This one is a great fit for a gluten free spread, so you can bring it to the table with total confidence.
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Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
Place the sweet potato chunks in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook until completely tender and a fork slides through without resistance, about 15–18 minutes. Drain well.
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