Preparation Steps

• To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Cook over high heat until sweet potatoes are fork tender. Drain well and transfer to a large bowl.
• Preheat oven to 350F (175C) and spray a 2.5 to 3-quart baking dish or a 9x13-inch baking pan with cooking spray; set aside.
• To the large bowl with the sweet potatoes, add the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, optional nutmeg, optional cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and fluffy.
• Turn out the sweet potato mixture into the prepared baking dish, smoothing the top lightly with a spatula; set aside.
• Make the Pecan Topping: To a large microwave-safe bowl, add the 5 tablespoons of butter and heat on high power to melt, about 1 minute.
• Add the brown sugar (3/4 cup), flour (1/2 cup), salt (1/4 tsp) for the topping, and toss with a fork or your fingers until moist crumbs form.
• Add the pecans (1 cup) and toss to incorporate into the topping mixture.
• Evenly turn topping out over the sweet potato filling in the baking dish.
• Bake for about 45 minutes, or until the topping is lightly golden browned, the edges are set, and the center has minimal jiggle. If prepping ahead, bake straight from the refrigerator, adding 10-15 minutes to the bake time.
• Serve immediately. Extra casserole will keep airtight for up to 1 week in the fridge.