• Preheat your oven to 375F.
• Wash and dry your sweet potatoes. Take a large microwave safe bowl, and add a splash of water to the bottom. Fork-prick the potatoes several times and add two potatoes to the bowl.
• Cover with plastic wrap and microwave on high for 10-15 minutes, depending on your microwave (I did 13 minutes), to steam the sweet potatoes. Be very careful when peeling back the plastic wrap as the steam escapes quickly! Repeat with the other two potatoes.
• Meanwhile, butter a large baking dish. Reserve.
• After the sweet potatoes have steamed and cooled, scoop the flesh into the bowl of a stand mixer.
• Melt the stick of butter and add to the potatoes. Combine the white sugar, 2 lightly beaten eggs, vanilla, and salt to the bowl, and mix well on the stand mixer. Start on low speed and gradually beat on medium high speed for 3 minutes. Add a splash of half & half if the mixture seems too thick.
• After mixing, pour the sweet potatoes into the greased baking dish. Bake for 25 minutes.
• If you are reserving for a later occasion, allow the casserole to cool, and then refrigerate, covered, for up to 3 days. Bring to room temperature about 30 minutes before baking and add the topping.

For the Topping

• Roughly chop the pecans and add to a small mixing bowl. Combine the melted 1/3 cup of butter, flour, cinnamon, and light brown sugar to the pecans. Stir to combine.

Assembly

• Sprinkle the topping evenly over the room temperature sweet potato casserole. Bake, uncovered, in a 375F oven for 12-15 minutes, or until golden and crunchy.
• Allow to set for 20 minutes before serving.