Sweet Potato Casserole with Candied Pecan Topping

Preheat oven to 350 degrees. Steam your sweet potatoes (I microwaved mine for about 8 minutes each side until soft. You can also bake them at 350 for 1-1.5 hours). Scoop out the inside of your potatoes into a large mixing bowl, discarding the skin. Add the egg, 1 tbsp butter, 2 tbsp maple syrup, 1 tsp salt, and 1/2 tsp cinnamon and combine with a fork or mixer. Scoop the mixture into a baking dish or your @rubbermaid Brilliance Glass food storage containers.

For the Candied Pecan Topping: Heat a skillet over medium heat and add in 1 tbsp butter, 1 cup pecans, 2 tbsp maple syrup and a pinch of salt. Bring to a simmer for about 5 minutes then add to the top of the sweet potato mixture.

Bake for 30 minutes or until the top is crispy and golden. Top with sea salt flakes and serve!