Preheat oven to 350'

Boil sweet potatoes with skins on.  When sweet potatoes are soft, drain water. 

When potatoes are cool enough to handle, carefully peel the skins off the potatoes and place in a large mixing bowl.

Add butter, sugar, salt, evaporated milk, vanilla and eggs to the warm sweet potatoes.  

With a hand mixer, thoroughly mix the sweet potato mixture into a creamy consistency.

Pour and level sweet potatoes in a greased 9x13 casserole dish.  

Carefully sprinkle the brown sugar crumbles over the top of the sweet potatoes.

Place in oven on 350' and cook for 40 minutes.

For the souffle topping, mix butter, flour, sugar and chopped pecans into a crumbly mixture. Making sure that the butter is thoroughly mixed with the other ingredients.