Preheat the oven to 400 degrees Fahrenheit.

Wash 4 sweet potatoes and then poke the sweet potatoes 5-6 times with a fork. To create a few vent holes.

Place the sweet potatoes onto a baking sheet and bake for 1 hour and 20 minutes.

Check the potatoes for doneness with a skewer. If the skewer slides right in without any resistance, then they are done. You can also use a probe thermometer and check to see if the sweet potato is 210 degrees. If they are done set aside and allow to cool.

Turn the oven down to 350 degrees.

Once the potatoes are cooled, peel off the skin and place the meat of the potato into a large bowl. You will find that peeling the sweet potato after baking it is quite easy. Mine just basically slid out of the skins.

Mash the potato and then add the sugar, salt, butter, milk and vanilla. Mix and then slowly add the 2 beaten eggs. Then using a hand held mixer, whip the potato mixture to get it to a light and fluffy consistency.

Scoop the casserole into a 9x13 greased baking dish. I used a 9x13 pyrex baking dish.

In a medium bowl combine 1/2 cup of brown sugar and 1/3 cup of all-purpose flour. Mix and then cut in 3 tbs of butter using a fork or pastry blender.

Once butter is cut into the brown sugar mixture, fold in 1/2 cup of chopped pecans.

Sprinkle the topping over the sweet potato casserole base.

Then bake in a preheated 350 degree oven for 30 minutes or until the topping is nicely browned.

Remove and let sit for a couple minutes before serving.

I must say that this is quite possibly one of the best side dishes that I have ever had. The sweet potatoes are not overly sweet and the topping adds a nice hint of sweetness to some of the bites.