Preparation

• Place the sweet potatoes in a large pot. Add enough water to cover the potatoes a little more than halfway. Bring the water to a boil and then turn the heat to a medium simmer. Cover and simmer until tender.
• Drain water and place sweet potatoes on a plate or cutting board to cool. Once cool enough to handle, peel and discard the skin and place in a large mixing bowl.
• Add eggs, evaporated milk, vanilla, sugar, salt, and butter to the potatoes and mash until smooth. Use a potato masher followed by an electric mixer on low speed.
• Pour the mixture into a lightly greased casserole dish.
• In a separate bowl, combine flour, brown sugar, and pecans. Add butter and cut in until combined. Sprinkle over the sweet potato mixture.
• Bake at 350 degrees F for 35-40 minutes.
• Store leftovers in the refrigerator for 4-5 days.