• 4-5 large sweet potatoes
• 1/2 c. evaporated milk or half and half
• 1/4 c. unsalted butter, melted
• 1/3 c. granulated sugar
• 3 large eggs, beaten
• 1 t. vanilla extract
• 1/2 t. ground cinnamon
• 1/2 t. salt

For the pecan topping:

• 1 1/2 c. Pecan Biscuits, crushed
• 4 T. unsalted butter
• 1/4 c. all purpose flour
• 1/2 c. old fashioned oats
• 1/2 c. pecans chopped

Place sweet potatoes in a large pot and cover with water. Bring to a boil, then cover and reduce the heat to a simmer. Cook for 30-40 minutes, until the potatoes are fork tender. 

Drain potatoes and place on a cutting board or plate to cool. Once they're cool enough to handle, peel off the skin and place potatoes in a large mixing bowl. Use a potato masher to mash them for a minute or two.

Add evaporated milk, butter, sugar, eggs, vanilla, cinnamon, and salt. Using either a whisk or an electric hand mixer, mix until smooth.

Preheat oven to 350F and lightly grease an 8x11 or 9x13 casserole dish.

Transfer sweet potato mixture to prepared casserole dish.

Make the pecan topping:

Add crushed Pecan Biscuits, butter, flour, oats and pecans to a medium bowl. Use a fork or pastry cutter to combine the mixture. It should look like small clumps. Sprinkle topping over the sweet potato mixture.

Cover with foil and bake for 30 minutes, then remove the foil and bake uncovered for an additional 10 minutes. Serve warm!