Preheat oven to 350 Fahrenheit. Wash sweet potatoes, pierce the skins with a fork, wrap in tinfoil, and place on a baking tray to bake for 1.5-2 hours or until the potatoes are soft. 

Carefully remove potatoes from the tin foil and cool for about 20 minutes or until cool enough to handle. NOTE: Don’t let them cool completely, you want the potatoes to be warm/hot enough to melt the butter. Remove skins with a butter knife and place the flesh of the potatoes in to a mixing bowl. Add butter and mix until butter is melted. NOTE: I like to use the whisk attachment for this because the whisk catches all those stringy bits inside the potatoes. Add the remaining ingredients and mix until smooth. The filling will be very thin like a cake batter. Pour into a greased 9×13 pan. 

Chop pecans to desired size and add to a small mixing bowl. Add remaining ingredients and mix with a spoon or your hands. The butter should be very softs to make this step easier. 

Sprinkle the pecan topping over the filling until it’s completely covered. 

Bake at 350 for 1-1.5 hours or until the filling no longer jiggles, a slight wobble is fine. Cool for 15 minutes before serving. Refrigerate leftovers up to a week, and reheat in the microwave.