Sweet Potato Casserole With Easy Candied Pecans

Preheat oven to 350°. Butter a 13x9″ baking dish. Mix 1 cup (packed) light brown sugar, ½ cup chopped pecans, and 4 Tbsp. chilled unsalted butter, cut into ¼″ pieces, in a small bowl to combine. Cover and chill topping until ready to use.

Cook 5 lb. red-skinned sweet potatoes, peeled, cut into 1½″ pieces, in a large pot of boiling salted water until very tender, 12–15 minutes. Drain in a colander and let cool 15 minutes. Working in batches if needed, transfer sweet potatoes to a food processor and process until smooth.

Whisk 4 large eggs, 3 Tbsp. pure maple syrup, 2 Tbsp. vanilla extract, 1 Tbsp. fresh lemon juice, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a large bowl until no streaks remain. Using a rubber spatula, scrape in sweet potato purée and mix to combine. Transfer mixture to prepared baking dish and spread to edges. Sprinkle topping evenly over.

Bake casserole until set and topping is bubbling, 50–60 minutes. Let cool 15 minutes before serving. Do Ahead: Topping can be made 2 days ahead. Keep chilled.