Directions1. Preheat oven to 350 F. 2. Add sweet potato chunks to a large stockpot and cover with water. 3. Bring the sweet potatoes to a boil and cook on high heat until sweet potatoes are tender. After draining, transfer potatoes to a large bowl. 4. In the same bowl, combine eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, pepper, nutmeg, cinnamon, and beat using a handheld electric mixer on medium-high speed until fluffy. 5. Pour the mixture into a baking dish and smooth the top with a plastic spatula and set aside. 6. In a large microwave-safe bowl, add butter and heat on high for about 1 minute, or until melted. 7. In the butter bowl, add brown sugar, flour, salt, and toss with a fork or your fingers until crumbs form. Then, mix in the pecans. 8. Add topping evenly across filling and bake for 45 minutes on 350 F. Tip: Cover and refrigerate for up to 24 hours if you’re prepping the night before.