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Preheat the oven to 350˚F.
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In a large bowl, fold together the softened butter and the sweet potatoes with a spatula. Add the eggs, vanilla, sugar, and milk, and stir until well combined. Place the sweet potato mixture in a 9x9 glass casserole dish or deep pie pan. Alternatively use 2 shallow pie pan or it will overflow.
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In another bowl, rub the butter into the brown sugar, and flour until it clumps together when pressed in your hand. Add in the pecan and mix to combine.
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Cover the sweet potato mixture with the pecan crumble and place in the preheated oven for 30-35 minutes. Bake until the mixture has fluffed and the crumble is caramelized.
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Allow to cool about 10 minutes and serve directly from the pan.