| 4 cups peeled, cubed sweet potatoes | 4 tbsp butter, softened |
| 2 large eggs, beaten | ½ tsp vanilla extract |
| ½ cup sugar | ½ tsp salt |
| ½ cup milk |
| ½ cup packed brown sugar | 3 tbsp butter |
| ⅓ cup all-purpose flour | ½ cup chopped pecans |
Preheat oven to 325°F.
Put sweet potatoes in a medium saucepan and cover with water. Cook over medium-high heat until tender, 10 to 15 minutes. Drain and transfer to large bowl.
Mash drained sweet potatoes with a fork. Add eggs; mix until well combined. Add sugar, milk, butter, vanilla, and salt; mix until smooth. Transfer to a 9x13-inch baking dish.
To make the topping, mix brown sugar and flour together in a bowl. Cut in butter until mixture is coarse and looks like peas. Stir in pecans. Sprinkle topping over sweet potato mixture.
Bake until topping is lightly browned, about 30 minutes.