To begin, preheat oven to 400℉. Generously grease (with butter or cooking spray) a 2-quart casserole dish (if doubling, use a 9x13 dish) and set aside. 

Boil fresh sweet potatoes until tender, then peel and dice into small pieces or smash the softened potatoes. Combine potatoes with 4 tablespoons of butter, 1/2 cup brown sugar (packed), orange juice concentrate, orange zest, vanilla and cinnamon in a large bowl. Use an electric mixer on low speed or immersion blender to combine until creamy. Or use a potato masher and a little elbow grease!

Next, make the crunchy pecan caramel topping. Melt 4 tablespoons of butter and 1/2 cup brown sugar along with 1/2 teaspoon cinnamon in a small pan over medium heat. Once sugar has dissolved (just 2-3 mins) add the half and half and pecans. Stir and let the caramel sauce simmer for a minute, then remove from heat. Add a pinch of coarse kosher salt. 

Spoon the sweet potato mixture into the greased baking dish. Cover the top of the casserole with caramel pecan sauce, distributing the nuts evenly across the potatoes. 

Bake at 400℉ for 20-25 minutes, until heated through and bubbly. Remove from oven and let the dish rest for at least 10 minutes before serving.