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Preheat the oven to 425°F.
Poke holes in the sweet potatoes and bake in the oven for about an hour or until fork tender.
Add ½ cup of brown butter and ⅓ cup of brown butter to a saucepan over medium heat.
Once melted, the butter will foam up and subside, with brown specks forming at the bottom (this takes 5-8 mins).
Pour the brown butter into a bowl to stop the cooking.
When the potatoes are done, let them cool down.
Turn down the oven to 350°F.
Peel the skin off the potatoes and add them to a mixing bowl, then mash the potatoes.
Add the ½ cup of brown butter (including the brown bits), brown sugar, granulated sugar, milk, vanilla bean paste, nutmeg, salt, and cinnamon. Mix until well combined.
Pour in the beaten egg and mix until well combined (a handheld mixer can be used).
Pour the sweet potato mixture into a casserole dish.
In a separate bowl, combine brown sugar, pecans, flour, and ⅓ cup brown butter (including the brown bits). Stir to combine.
Sprinkle the topping evenly over the sweet potato mixture.
Bake for 35-40 minutes or until golden brown.
Top with some flaky sea salt and enjoy!