1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. Peel and cut sweet potatoes into chunks, then boil until fork-tender, about 20–25 minutes. Drain and let cool slightly.

3. Mash sweet potatoes in a large bowl until smooth but still slightly textured.

4. Stir in melted butter, brown sugar, milk, beaten eggs, pinch of salt, and optional spices until well combined.

5. Spread the sweet potato mixture evenly in the prepared baking dish.

6. In a separate bowl, combine chopped pecans, brown sugar, melted butter, and flour until crumbly.

7. Sprinkle the pecan topping evenly over the sweet potato layer without pressing down.

8. Bake for 30–35 minutes until the topping is golden brown and the edges bubble.

9. Remove from oven and let rest for 10–15 minutes before serving to allow the topping to set.

10. Serve warm and enjoy as a comforting holiday or weeknight side dish.