Start by placing the sweet potato chunks in a large pot, covering them with water, and bringing to a boil. Cook until they’re tender enough to be pierced with a fork. Drain the potatoes and transfer them to a big bowl.

Preheat your oven to 350°F and lightly spray a 2.5 to 3-quart baking dish or a 9x13-inch pan with cooking spray; set it aside.

In the bowl with the sweet potatoes, mix in the eggs, softened butter, milk, both sugars, vanilla, salt, and the optional spices. Use an electric mixer on medium-high speed until everything is well combined and fluffy.

Pour the sweet potato mixture into your prepared baking dish, smoothing the top with a spatula, and set aside.

For the pecan topping, melt the butter in a large microwave-safe bowl for about 1 minute. Then, stir in the brown sugar, flour, and salt until you get moist crumbs. Toss in the pecans to mix everything together.

Sprinkle the pecan topping evenly over the sweet potato layer.

Bake for about 45 minutes, or until the top is lightly golden and the edges are set. If you made this ahead, it might take a bit longer. Start checking at the 30-minute mark.

Serve it warm! If you have leftovers, they’ll keep well in an airtight container in the fridge for up to a week.