This recipe is from Trisha Yearwood. I found it in Women's World magazine. According to Trisha, "A delicious twist on traditional sweet potatoes. It's so sweet, it's almost like dessert."
Cover jellyroll pan with foil; place potatoes on pan.
Bake until tender, about 1 hour.
When cool enough to handle, peel potatoes.
Butter a 2- to 2 1/2-quart shallow baking dish. (If using souffle dish, reduce oven temperature to 350 degrees F and bake 1 1/4 - 1 1/2 hours until set in center, covering with foil after 10 minutes).
In large bowl on medium speed, beat potatoes until smooth.
Add eggs, granulated sugar, 1/2 cup butter, milk, vanilla and salt; beat until combined.
Transfer to a baking dish.
In bowl, stir together pecans, brown sugar, flour and remaining butter; spoon over potato mixture.
Bake, covering if browning too quickly, until browned and bubbly, 25-30 minutes.