Peel and cut sweet potatoes into chunks. Place them in a large pot. Cover with water and boil until soft. This takes about 15 minutes. Drain and let them cool slightly before mashing.

Place the cooked sweet potatoes in a bowl. Mash them using a fork or masher. Keep the texture smooth but not too runny. Small lumps are okay and add a homemade feel.

Add sugar, eggs, milk, melted butter, vanilla, and salt. Mix everything well. Use a hand mixer if you want a smoother texture. Make sure all ingredients blend evenly.

Lightly grease your baking dish with butter or oil. This prevents sticking. Pour the sweet potato mixture into the dish. Spread it evenly using a spatula.

In another bowl, mix brown sugar, flour, melted butter, and chopped pecans. Stir until crumbly. This topping gives a sweet and crunchy layer on top.

Sprinkle the topping evenly over the sweet potato mixture. Make sure every part is covered. This helps create a golden and crispy top.

Preheat the oven to 180°C (350°F). Bake for 30–35 minutes. The top should be golden brown. The casserole should be warm and slightly bubbling.

Remove from the oven and let it sit for 5–10 minutes. This helps the casserole set. It also makes serving easier and cleaner.