• Peel the sweet potatoes and cut them into about 4 pieces each and boil for 25-30 minutes or until tender. (You can poke them with a knife or fork to make sure they're soft)
• Drain the sweet potatoes and return them back to the same empty pot.
• Mash the sweet potatoes with a potato masher or a pastry cutter and add the white sugar, salt, 1 stick of butter, and 2 beaten eggs to the sweet potatoes and stir to combine.  (I add the eggs in last so the sweet potatoes will have cooled down slightly)
• Add the sweet potatoes to a baking dish (at least 9x13) and preheat your oven to 350 degrees while you prep the topping. 

Topping

• Chop the pecans as finely or roughly as you'd like. 
• Add melted butter to the pecans and toss them to coat.
• Add in brown sugar, flour, salt, and cinnamon and stir to combine. 
• Sprinkle the topping evenly over the sweet potatoes.
• Bake at 350 for 30 minutes. 
• Let the casserole sit for 20-30 minutes before serving so it can thicken.