Preheat your oven to 375°F.

Peel and chop the sweet potatoes into even-sized chunks. Place the sweet potatoes in a large pot of salted water and bring to a boil over medium-high heat.

Cook the sweet potatoes until they are fork-tender, about 15-20 minutes.

Drain the potatoes and transfer them to a large mixing bowl.

Using a hand mixer or stand mixer, whip the sweet potatoes until smooth.

Add in the vanilla extract, mascarpone, cinnamon, nutmeg, and sugar. Mix until all the ingredients are fully incorporated and the sweet potatoes are light and fluffy. Taste and adjust the sweetness or seasoning as desired.

Spread the whipped sweet potatoes into an even layer in a greased 9x13-inch baking dish.

In a separate bowl, combine the 1/2 stick of softened butter, chopped pecans, brown sugar, and all-purpose flour.

Using a fork or your fingers, mix until the ingredients form a coarse, crumbly texture and the butter is evenly distributed. The mixture should look like a sandy crumble.

Sprinkle the praline crumble topping evenly over the whipped sweet potatoes.

Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the edges of the sweet potatoes are bubbly.

Let the dish cool for a few minutes before serving. This sweet and savory whipped sweet potato praline is perfect as a Thanksgiving side dish or a special addition to your holiday table.