Prepare Sweet Potatoes: Start by cooking the sweet potatoes until tender. You can boil, steam, or pressure cook them for about 45 minutes. Once cooked, peel and mash the sweet potatoes until smooth and creamy.
Mix the Sweet Potato Filling: In a large bowl, combine the mashed sweet potatoes with brown sugar, half-and-half, melted butter, and salt. Add the orange zest, ginger, cinnamon, allspice, and black pepper. Stir thoroughly until all ingredients are well incorporated and the mixture is smooth.
Transfer to Baking Dish: Grease a 7×12 or 9×13-inch baking dish lightly with butter or cooking spray. Spread the sweet potato mixture evenly into the dish, smoothing the surface with a spatula.
Prepare the Pecan Topping: In a small bowl, mix the brown sugar, chopped pecans, melted butter, and cinnamon until combined. Sprinkle this mixture evenly over the sweet potato layer.
Bake the Casserole: Place the baking dish in a preheated oven at 375°F (190°C). Bake uncovered for about 30 minutes, or until the topping is golden and the casserole is heated through.
Serving and Storage Tips: Remove from the oven and let cool slightly before serving. For make-ahead convenience, prepare the sweet potato base without the pecan topping, cover with foil, and bake for 20 minutes. Let cool, refrigerate, then add topping and bake for 30–40 minutes before serving
