Preheat your oven to 375°F (190°C).

Wash the sweet potatoes thoroughly and pierce each potato several times with a fork. Place them on a baking sheet and bake in the preheated oven for about 1 hour or until they are tender. Once cooked, allow them to cool.

Lower the oven temperature to 325°F (160°C).

Peel the cooled sweet potatoes and place the flesh in a large mixing bowl. Mash them until smooth.

To the mashed sweet potatoes, add the eggs, evaporated milk (or substitute), vanilla extract, granulated sugar, sea salt, and melted butter. Mix thoroughly until all ingredients are well combined.

Grease a baking or casserole dish and transfer the sweet potato mixture into it, spreading it out evenly.

In a separate bowl, combine the creamy butter, all-purpose flour, light brown cane sugar, and finely chopped pecans. Mix until it forms a crumbly texture.

Sprinkle the topping mixture evenly over the sweet potato mixture in the casserole dish.

Place the casserole dish in the oven and bake at 325°F (160°C) for about 30-40 minutes or until the topping is golden brown and the casserole is heated through.

Once done, remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy your delicious Alton Brown Sweet Potato Casserole!