For the Sweet Potato Casserole:

1. Preheat the oven to 400°F. Prick sweet potatoes a few times with a fork, wrap in foil, and roast until tender, about 45 minutes – 1 hour. Remove from oven and let cool.
2. While cooling, make your pecan topping by adding the pecans, flour, brown sugar, cayenne, salt, and melted butter to a mixing bowl and mix until combined.
3. Once cool enough to handle, peel the sweet potatoes and add to a large mixing bowl with the brown sugar. Whip using an electric mixer for about 1 minute or until fluffy. If you don’t have an electric mixer, you can do this by mashing by hand for a more rustic texture.
4. Add in the melted butter, milk, cinnamon, and salt and mix to combine.
5. Add in the eggs and mix until just combined, don’t overmix.
6. Spread the sweet potato mixture evenly into a 9″x13” baking dish.
7. Top your casserole with the pecan mixture and bake at 350°F for 30-35 minutes until the pecans are golden brown. Let cool for 5 minutes, then serve and enjoy!