Sweet potato casserole with pecan crumb topping

Roast the sweet potatoes well rather than boiling them, so the casserole is creamier and less watery.

Mash with a potato masher or a fork.

Add eggs and soft, semi-melted butter, then milk, brown sugar, a pinch of salt and granulated sugar. Mix.

Spread into a buttered casserole dish.

In the same bowl, mix flour, brown sugar and a pinch of salt. Cut in very cold butter with a pastry cutter or fork until it resembles coarse crumbs.

Mix in very finely chopped pecans and sprinkle over the sweet potato mixture.

Bake in a hot oven until fully done.