Simple Sweet Potato Casserole with a Crunchy Pecan Crumble - Diamond Nuts

Ingredients

• 2 pounds sweet potatoes, peeled (about 3 large)
• 1/3 cup unsalted butter, melted
• 1/2 cup packed light or dark brown sugar
• 2 large eggs, beaten
• 1/2 cup heavy cream or whole milk
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• Topping
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 2 cups shelled Diamond of California pecans
• optional: fresh rosemary or thyme, and sea salt for garnish