Place the sweet potatoes in a large pot. Add enough water to the pot to cover the potatoes a little more than half way. Bring the water to a boil and then turn the heat to a medium simmer. Cover and simmer until they feel tender when poked with a fork.

Drain water and place sweet potatoes on a plate or cutting board to cool down. Once they are cool enough to handle, peel and discard the skin from the potatoes and place potatoes in a large mixing bowl.

Add eggs, evaporated milk, vanilla, sugar, salt, and butter and mash everything together until smooth. Use a potato masher, then an electric mixer on low speed for about 45 seconds to get the mixture smooth.

Pour mixture into a lightly greased casserole dish (8×11", 9×13" or deep dish 10" pie pan).

Add flour, brown sugar and pecans to a mixing bowl. Add butter and cut in with a fork or pastry blender until well combined. Sprinkle topping over sweet potato mixture.

Bake at 350 degrees F for 35-40 minutes.