Preheat your oven to 350°F (175°C).

In a large pot, place the peeled sweet potatoes and cover them with water. Add a hint of granulated sugar, pure vanilla extract, and cinnamon. Bring to a boil and simmer for 15-20 minutes until fork-tender. Drain and let cool slightly.

Mash the cooled sweet potatoes in a bowl until smooth. Stir in remaining granulated sugar, ground cinnamon, ground nutmeg, kosher salt, and ground ginger.

In another bowl, combine all-purpose flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs.

Stir in heavy cream and beaten egg to form a soft dough. Let it rest briefly.

Pour the sweet potato filling into a greased baking dish. Drop spoonfuls of dough on top, allowing some sweet potato to peek through.

Brush the topping with egg wash and sprinkle coarse sugar on top.

Bake for about 1 hour, or until golden brown and bubbly.

Remove from oven and let cool for 15-20 minutes before serving.