Place peeled and cubed sweet potatoes in a large pot, cover with water and bring to a boil. Cook until fork-tender, about 10 to 15 minutes.

Drain the sweet potatoes and mash them until smooth. Mix in the beaten eggs, white sugar, milk, softened butter, vanilla extract, and salt until creamy.

In a separate bowl, combine brown sugar and all-purpose flour. Mix in softened butter until crumbly, then stir in chopped pecans.

Preheat oven to 325°F (160°C). Grease a 9x13-inch baking dish. Spread sweet potato mixture in the dish and top with pecan topping.

Bake for 30 minutes until the topping is golden brown and edges are bubbling.

Let cool for 5 to 10 minutes before serving.