Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil. Set aside.
Use a vegetable brush to wash the potatoes under cool running water. Pat dry with paper towels. And place on the prepared baking sheet. Pierce each potato with a fork a few times (keeps the potato from exploding in the oven). Bake until tender; 45 minutes to an hour, turning the potatoes over about halfway through.
Remove from the oven and allow them to cool. Slit them open to cool if using right away; about 30 minutes.
Prepare the Sweet Potato Filling:
Reduce the oven temperature to 350 degrees F.
When the potatoes are cool, scoop the sweet potato out of their skins and into a large mixing bowl. Discard the skins. Mash the potatoes up with your hands or a potato masher. Use an electric mixer on low, blend the potatoes until they start to smooth out. Add in the sugar, eggs, half-n-half, sweetened condensed milk, melted butter, cinnamon, nutmeg, vanilla, and salt. Mix well until smooth.
Grease an 8x8 casserole dish with butter. Pour the sweet potato mixture into the casserole dish and spread out into an even layer. Set aside.
Prepare the Topping:
In a separate small mixing bowl, add the brown sugar, flour, and pecans. Using a fork, toss the mixture with melted butter, breaking up any large clumps that may form.
Sprinkle the topping over the sweet potato mixture in an even layer.
Bake the Casserole:
Bake in the preheated oven until heated through and the topping begins to brown; about 35 minutes.
There are several methods to roasting sweet potatoes, but to me the easiest way is to roast them in the oven as you would a regular baking potato. This concentrates the flavor and you can do this ahead of time if needed.
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