• Preheat oven to 375˚
• Butter a 9x13 baking dish and set aside. Peel all your sweet potatoes and place them in a large bowl filled with cold water; this will keep your potatoes from browning. Using a mandoline or a sharp knife, cut each sweet potato into ½ inch sliced rounds. Place slices back in the water until ready to layer in the baking dish.
• In a small pot, add all the sauce ingredients. Whisk together until butter is melted and set aside.
• Drain potatoes and lay them on a clean dish towel. Dry the potatoes, removing any lingering water.
• In the buttered baking dish, add the potato slices. Lay all the potato pieces flat in the baking dish. Pour the sauce mixture over the sweet potatoes. Cover the baking dish with aluminum foil and bake the sweet potatoes for 50 minutes. While the sweet potatoes bake, begin making the pecan topping.
• In a medium bowl, add the topping ingredients and mix until the melted butter is combined evenly and a crumble is created. When the potatoes are fork tender, carefully remove the baking dish from the oven.‍

MAKE AHEAD NOTES:

• Let the sweet potatoes cool to room temperature, cover them tightly and place them in the fridge overnight. Two hours before serving, remove from fridge and bring to room temperature (this will take about an hour).
• Preheat oven to 375˚. Add the topping in an even layer over the top of the sweet potato casserole. Bake covered for 20-25 minutes until potatoes have warmed. Uncover potatoes and bake for 10 minutes uncovered. Remove from oven and let cool for at least 10 minutes before serving.‍

Storing:

• Store leftovers in an airtight container or cover the baking dish with plastic wrap to enjoy the next day. You already know thanksgiving sides are even better after the holiday.