For the Sweet Potatoes:

4 cups peeled, cubed sweet potatoes

2 large eggs, beaten

½ cup white sugar

½ cup milk

4 tablespoons butter, softened

½ teaspoon vanilla extract

½ teaspoon salt

For the Pecan Topping:

½ cup packed brown sugar

⅓ cup all-purpose flour

3 tablespoons butter, softened

½ cup chopped pecans

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Prepare the Sweet Potatoes: Put the cubed sweet potatoes in a medium saucepan and cover with water. Cook over medium-high heat until the potatoes are tender, about 10 to 15 minutes. Drain the sweet potatoes and transfer them to a large bowl.
Mash the Sweet Potatoes: Use a fork to mash the drained sweet potatoes until smooth. Add the beaten eggs, white sugar, milk, butter, vanilla extract, and salt to the bowl. Mix until everything is well combined and smooth. Transfer the mixture into a greased 9×13-inch baking dish.
Make the Pecan Topping: In a medium bowl, mix the brown sugar and flour. Cut in the softened butter using a pastry cutter until the mixture resembles coarse crumbs. Stir in the chopped pecans.
Assemble the Casserole: Sprinkle the pecan topping evenly over the sweet potato mixture.
Bake the Casserole: Bake in the preheated oven at 325°F (165°C) for about 30 minutes, or until the topping is lightly browned and the casserole is heated through.
Serve and Enjoy: Remove from the oven and let cool for a few minutes before serving. Enjoy the delicious, creamy casserole with the perfect pecan crunch!

Add Marshmallows: For a sweeter, more traditional holiday twist, top the casserole with mini marshmallows before baking.

Spices: Add ground cinnamon, nutmeg, or ginger for extra warmth and flavor.

Nut-Free Option: Omit the pecans and use crushed crackers or a simple butter-sugar mixture for the topping.

Vegan Version: Replace butter and milk with plant-based alternatives like coconut milk and vegan butter.