Canned sweet potatoes, sugar, egg, butter, heavy whipping cream, vanilla extract, cinnamon, pumpkin spice, salt, all-purpose flour, chopped pecans, brown sugar
Dump canned sweet potatoes into a large mixing bowl. Add sugar, egg, butter, and heavy whipping cream. Use an electric mixer to cream until smooth.
To the bowl, incorporate vanilla extract, cinnamon, pumpkin spice, and salt. Stir well to blend all flavors together.
In a separate small mixing bowl, combine all-purpose flour, chopped pecans, brown sugar, and softened butter. Use a fork to create a crumble mixture.
Spray a 2-quart casserole dish with cooking spray. Pour the sweet potato mixture into the dish, spreading it evenly.
Sprinkle the prepared crumble mixture evenly over the sweet potato mixture in the casserole dish.
Place the dish in the oven and bake until the casserole bubbles around the edges. Remove from the oven and let it sit for a few minutes.