Ingredients:

For the Casserole:

• 4-5 large sweet potatoes (orange yams)
• 3 large eggs
• 1/2 cup evaporated milk (or substitute with cream or half-and-half)
• 1 tsp vanilla extract
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1/4 cup butter, melted

For the Topping:

• 3 tbsp butter
• 1/4 cup all-purpose flour
• 1 cup light brown sugar
• 1 cup pecans, chopped

Instructions:

1. Cook the Sweet Potatoes:
   Peel and chop the sweet potatoes into large chunks. Place them in a large pot and cover with water, ensuring the water level is about halfway up the potatoes. Bring to a boil, then reduce the heat to medium and let simmer, covered, for 20-40 minutes. Cook until the potatoes are tender when pierced with a fork (but avoid overcooking them to a mushy consistency).
2. Peel and Mash:
   Drain the cooked potatoes and let them cool slightly. Once cool enough to handle, peel off the skins and place the flesh in a large mixing bowl. Mash the sweet potatoes until smooth.
3. Mix the Casserole:
   Add the eggs, evaporated milk, vanilla extract, sugar, salt, and melted butter to the mashed sweet potatoes. Use a potato masher to blend, then switch to an electric mixer on low speed for 45 seconds to make the mixture smooth and creamy.
4. Prepare the Topping:
   In a separate bowl, combine the flour, brown sugar, and chopped pecans. Cut the butter into the mixture using a fork or pastry blender until the topping is crumbly and well-combined.
5. Assemble:
   Lightly grease a casserole dish (8x11", 9x13", or a deep dish pie pan work well). Pour the sweet potato mixture into the dish, spreading it evenly. Sprinkle the prepared topping over the casserole.
6. Bake:
   Preheat your oven to 350°F (175°C). Bake the casserole for 35-40 minutes, until the topping is golden and the casserole is heated through.
7. Serve & Store:
   Let it cool for a few minutes before serving. Leftovers can be stored in the fridge for 4-5 days.  

Notes:

• Marshmallow Topping Option: For a more traditional twist, replace the pecan topping with a layer of mini marshmallows. Bake for about 25 minutes, until the marshmallows are puffy and golden.
• Nut-Free Option: If you have nut allergies, omit the pecans and consider adding ½ cup of rolled oats for texture.
• Make-Ahead Instructions: You can prep the casserole a day or two in advance. Simply assemble the sweet potato mixture in your baking dish and store the topping separately. Add the topping right before baking.
• Freezing Instructions: Prepare the casserole fully, but do not bake it. Cover tightly with a double layer of aluminum foil and freeze for up to 3 months. Thaw in the fridge overnight, then bring to room temperature for 30 minutes before baking.

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