4 c peeled, cubed sweet potatoes
2 large eggs, beaten
1/2 cup white sugar
1/2 cup milk
4 tbsp butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon salt
Pecan Topping:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tbsp butter, softened
1/2 cup chopped pecans
1. Preheat the oven to 325 degrees F.
2. Put sweet potatoes in a medium saucepan; cover with water. Cook over medium-high heat until tender and easily pierced with a fork, 10 to 15 minutes. Drain and transfer to a large bowl.
3. Mash sweet potatoes with a fork. Add eggs; mix until well combined. Add sugar, milk, butter, vanilla extract, and salt; mix until smooth. Transfer to a 9x13-inch baking dish.
4. Mix brown sugar and flour together in a medium bowl. Cut in butter with a pastry cutter until mixture resembles coarse crumbs; don’t overmix. Stir in pecans. Sprinkle topping over sweet potato mixture.
5. Bake in the preheated oven until topping is lightly browned, about 30 minutes.