Cook the sweet potatoes using any method you prefer. I like to wrap each potato in a wet paper towel and place them on a place. Microwave for 5 minutes per side, or until the potatoes are very tender when gently squeezed, about 10-15 minutes total.

Note: You can also roast the potatoes for over an hour, or boil potato slices for 20-25 minutes in a large pot of water

Allow the potatoes to cool until they are cool enough to handle. To speed up this process, refrigerate the potatoes until they have at least cooled to room temperature. Remove and discard the skin and mash the sweet potato flesh using a fork or a potato masher. You need 2 cups of sweet potato puree, so if you have extra, you can save it for another future culinary adventure.

Preheat the oven to 350 degrees Fahrenheit and spray a 10-inch or a 12-inch cast iron skillet with cooking spray or grease the pan with cooking oil like olive oil, avocado oil, or butter. Note: if you don’t have a cast iron skillet, you can use a 9-inch square or round cake pan or baking dish.

Transfer the mashed sweet potato to a large mixing bowl along with the eggs, heavy cream (or canned coconut milk) and vanilla extract. Beat the wet ingredients together using a fork or a hand mixer until they are well-combined. Add in the coconut sugar, pumpkin pie spice, and sea salt and mix well.

Transfer the buttery sweet potato mash to the prepared pan and spread it into an even layer.

Mix together all of the ingredients for the crisp topping in a large bowl. There is no need to separate the wet ingredients and the dry ingredients so feel free to mix everything in one bowl. The mixture should be fairly crumbly. This is normal.

Sprinkle all of the crisp mixture over the sweet potato layer evenly.

Cover the skillet with aluminum foil and bake on the center rack of the preheated oven for 15 minutes. Remove the foil and continue baking for another 30-40 minutes, or until the topping is golden brown and crispy.

Serve sweet potato crisp with a scoop of vanilla ice cream and enjoy!