Our family's favorite way to eat sweet potatoes. This Sweet Potato Casserole is amazing - creamy and sweet with a perfectly crunchy brown sugar pecan topping.
Wash sweet potatoes. Place whole potatoes on a foil-lined baking sheet. Place oven rack in middle position and heat oven to 400 degrees. Bake for 45-60 minutes or until potatoes are tender when pierced in the center. Make crumb topping while potatoes bake (see below). Allow potatoes to cool at room temperature for 10 minutes.
Once cool enough to handle, slice sweet potatoes in half lengthwise and scoop flesh out into a medium bowl and mash to desired consistency. Mix in sugar, milk, eggs, vanilla extract, and salt. Place in a baking dish. Sprinkle with the crumb topping all over evenly.
Heat oven to 400 degrees and bake uncovered in middle oven rack for 35 minutes, or until topping is bubbly and middle of casserole is hot.
Place all crumb topping ingredients in a shallow bowl and mash together with a fork or pastry cutter until combined and crumbly. Sprinkle topping all over sweet potatoes.
To make ahead: Store sweet potato casserole unbaked & covered in baking dish. Refrigerate for up to 2 days. Store crumb topping separately in refrigerator. When ready to bake, sprinkle crumb topping on casserole and bake as in step 3, adding an extra 5 minutes or so to cooking time.