1. Preheat oven to 425℉ (218°C) and line a baking sheet with parchment paper. Wash sweet potatoes and poke holes with a fork. Roast for 45–60 minutes until soft.

2. Reduce oven to 350℉ (177°C). Remove skins and mash sweet potatoes in a large bowl. Add softened butter, maple syrup, vanilla, cinnamon, salt, and milk. Taste and adjust as needed.

3. Whisk in eggs until fully blended. Spread into a greased 9×13 inch baking dish.

4. In a small bowl, combine pecans, flour, brown sugar, cooled melted butter, and cinnamon. Stir until crumbly.

5. Sprinkle topping evenly over sweet potato mixture.

6. Bake for 25–30 minutes until golden brown, watching in the last 5 minutes to prevent pecans from burning.

7. Let rest for 5 minutes before serving.