Sweet potato casserole with brown sugar pecan topping

Set the oven to 375F.

Peel the sweet potatoes and cube them into roughly one inch chunks.

Put them in a large pot, cover with water by one inch, salt the water and bring to a boil over high heat.

Variation: roast the sweet potatoes instead at 425F for about 30 minutes, poked all over, on a foil-lined baking sheet, for a deeper caramelized flavour.

Reduce to medium high and cook 15 to 20 minutes until fork tender.

Drain, then return to medium heat and move them around to drive off the excess water.

Mash with a masher or a large fork.

Add the brown sugar, butter, milk, salt, eggs and vanilla and stir with a wooden spoon or an electric mixer until combined.

Butter the nine by 13 inch casserole dish, transfer the mixture in and spread into an even layer.

Chop the pecans.

In a medium bowl mix the brown sugar, all purpose flour and cinnamon, stir in the melted and cooled butter, then stir in the pecans.

Scatter the crumble evenly over the casserole, not in one big mound.

If making ahead, keep the crumble separate, cover and refrigerate, and add two to five extra minutes of bake time from cold.

Bake at 375F for 25 to 30 minutes; about 25 minutes if topped with marshmallows.