• To prepare the sweet potatoes, roast or boil them.

To Roast the Sweet Potatoes

• Scrub the potatoes clean and prick all over with a fork or tip of a sharp knife. Spread out on a baking sheet and roast at 400 degrees for 45 to 60 minutes, until tender. When cool enough to handle, peel.

To Boil the Sweet Potatoes

• Peel and cut into 2-inch chunks (this speeds up cooking time). Transfer the sweet potatoes to a large pot and pour over enough cold water to cover by about 2 inches. Set the pan over high heat and bring to a boil. Boil for 20 minutes, until tender. Drain.

To Prepare the Casserole

• Preheat the oven to 350 degrees. Coat a 9x13-inch or 8x12-inch baking pan with cooking spray, or coat with butter (I used an 8x12-inch pan).
• Transfer the cooked sweet potatoes to the bowl of a stand mixer, or large bowl if using a handheld mixer.
• Beat until almost smooth, leaving some chunks for texture if desired. You should have about 4 cups of mashed sweet potatoes. Beat in the brown sugar, melted butter, half & half, eggs, vanilla, and salt.
• Transfer the mixture to the prepared pan and spread out in an even layer.
• To make the pecan topping, in a medium bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon. Fold in the melted butter. When the mixture is smooth, fold in the pecans. Mixture will be crumbly. Spoon the pecan mixture evenly over sweet potatoes.
• Bake for 30 to 40 minutes, until the top is browned and the center is set.
• Cool on a wire rack for 10 minutes before serving. Pro tip: Cool uncovered so the casserole doesn’t steam (this can lead to a runny casserole).
• Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months. Serve chilled, room temperature, or reheated.