Start by gathering your large sweet potatoes and placing them in a large pot. Add enough water to just cover the potatoes by about 3-4 inches—it’s important not to fully submerge them. Bring the water to a rolling boil and then reduce the heat to maintain a gentle simmer. Cover the pot and allow the sweet potatoes to cook for about 20-40 minutes, depending on their size. You’ll know they are ready when a fork glides into them easily but they still hold their shape.

Once the sweet potatoes are tender, drain the pot and let them cool for a moment. Transfer them to a cutting board or plate and allow them to cool enough that you can handle them without burning your fingers. Peel off the skin (it should slide right off), and place the flesh in a large mixing bowl.

In the bowl with the sweet potato flesh, add in the eggs, evaporated milk, vanilla extract, sugar, salt, and melted butter. Use a potato masher to start breaking everything down, then switch to an electric mixer on low speed for about 45 seconds. This will help achieve that smooth and creamy consistency we’re after.

Grab your casserole dish—anywhere between 8x11 inches or 9x13 inches is ideal. Lightly grease it with cooking spray or a bit of butter to prevent sticking. Pour the sweet potato mixture into your prepared dish, spreading it evenly.

Next, in a separate bowl, mix together the flour, light brown sugar, and chopped pecans. Add the remaining butter and use a fork or pastry blender to combine everything until it’s mixed well. It should be crumbly but hold together when pressed.

Evenly sprinkle the pecan topping over the sweet potato base. Pop the casserole into the preheated oven set to 350°F (175°C) and bake for 35-40 minutes. You’re looking for a nice golden-brown top—this is the sweet spot!