Joy to the Food

0 Bring a large pot of water to a boil. Add the sweet potato cubes and boil for 15-20 minutes, until fork tender. See notes for alternate cooking methods. Set ¼ cup of butter out to come to room temperature.
1 Preheat the oven to 400 degrees and spray a 9x13 pan with non-stick cooking spray.
2 While the potatoes cook, add the Biscoff cookies to the food processor and quickly pulse to chop them. Then add the cold butter and pulse until a crumble comes together. Transfer this to a bowl and store in the fridge until ready to use.
3 Add the sweet potatoes to the food processor and puree. Then add all other ingredients except the eggs and non-stick spray. And blend. After combined and while the food processor is running, add the eggs through the lid opening. This is to ensure the eggs to not scramble with the hot sweet potatoes.
4 Pour this mix into the pan. Then top with the Biscoff crumble.
5 Bake for 20 minutes or until the top is golden brown.