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1
Prepare the sweet potatoes: Peel and quarter the sweet potatoes.
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2
Place them in a saucepan, add cold water to cover and a pinch of salt.
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3
Bring to a boil over medium-high heat, then reduce the heat, cover the pan, and let simmer until the potatoes are tender, 20 to 25 minutes.
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4
Drain the potatoes, then mash them with a potato masher.
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5
Place a rack in the center of the oven and preheat the oven to 350F.
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6
Lightly mist a 13 by 9-inch glass or ceramic baking dish with vegetable oil spray and set the dish aside.
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7
Place the mashed sweet potatoes, granulated sugar, 8 tablespoons of melted butter, milk, eggs, vanilla, and either orange zest or cinnamon, if desired, in a large mixing bowl.
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8
Beat with an electric mixer on medium-low speed until just combined, about 2 minutes.
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9
Spoon the sweet potato mixture into the prepared baking dish and smooth the top with a spoon or spatula.
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10
Make the pecan crunch topping: Place the pecans, brown sugar, flour, and 3 tablespoons of melted butter in a small bowl and stir with a fork to combine.
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11
Scatter the pecan mixture evenly over the top of the sweet potatoes.
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12
Bake the sweet potatoes until the pecan topping begins to brown and the potatoes are bubbly, 25 to 30 minutes.
