1-Place 4-5 large sweet potatoes in a large pot and add enough water to cover slightly more than halfway.

2-Bring to a boil over high heat, then reduce to a simmer for 20-40 minutes until tender. Test doneness by inserting a fork it should slide in easily with no resistance.

3-Drain the potatoes and let them cool slightly until they’re comfortable to handle.

4-Peel the sweet potatoes, removing the skin completely.

5-Mash the peeled potatoes in a large bowl until mostly smooth. Some small lumps are acceptable, as they’ll be smoothed out in the next step.

6-To the mashed sweet potatoes, add 3 large eggs, 1/2 cup evaporated milk (cream or half and half), 1 teaspoon vanilla, 1/2 cup sugar, 1/2 teaspoon salt, and 1/4 cup melted butter.

7-Mash all ingredients together initially to begin incorporating them.

8-Beat the mixture with an electric mixer on low speed for about 45 seconds until smooth and well combined. Avoid over-mixing, which can make the texture gummy.

9-Pour the mixture into a lightly greased casserole dish (8×11, 9×13, or 10-inch deep dish pie pan), spreading it evenly.

10-In a separate bowl, mix 1/4 cup flour, 1 cup brown sugar, and 1 cup chopped pecans.

11-Add 3 tablespoons butter to the dry mixture.

12-Cut in the butter using a fork or pastry blender until combined and the mixture resembles coarse crumbs.

13-Sprinkle the topping evenly over the sweet potato mixture in the casserole dish.

14-Preheat your oven to 350°F (175°C). Once heated, place the casserole in the oven and bake for 35-40 minutes. You’ll know it’s done when the topping is golden brown and slightly crispy, while the filling is set but still creamy. Allow the casserole to cool for about 10 minutes before serving to help it set further and make it easier to scoop.