Scrub the sweet potatoes and pierce generously with a fork. Place on a baking sheet and bake until fork tender, 30-45 minutes. When they are cool enough to handle, scoop out the flesh into a large bowl.
Raise the oven temperature to 400ºF.
To the bowl with the sweet potatoes, add the sugar, milk, eggs, vanilla and salt. Mash until combined. The mixture does not need to be completely smooth - lumps are ok. Pour the potatoes into a large baking dish. (I use a 3 quart baking dish.)
In another bowl, combine the brown sugar, flour and butter. Using a pastry cutter, cut the butter into the mixture until it resembles coarse crumbs. Stir in the pecans. Sprinkle the crumb mixture over the top of the potatoes.
Bake in the oven until golden brown, 30-40 minutes. Let the casserole sit for a few minutes before serving.
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Notes
source: The Pioneer Woman via Serious EatsNutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.