Rinse and scrub your sweet potatoes, then peel and chop them into chunks. They cook much faster when cut into small pieces than when boiled whole. Add the sweet potatoes to a large pot with enough water to cover the surface, and bring to a boil. Cook uncovered at a medium-high boil until easily pierced with a fork (about 10–15 minutes).

You can certainly boil them whole (they’ll need about 20–25 minutes) and safely peel them once they’re cooked.

Then, drain the potatoes and transfer them back to the pot or a mixing bowl. Use an electric hand mixer to mash them to a smooth and creamy consistency. Set aside.

Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with either nonstick spray or butter.

In a mixing bowl, combine sugar, eggs, melted butter, and vanilla. Whisk all the ingredients together until they are well combined, paying special attention to ensuring that the eggs are fully incorporated.

Next, add the egg mixture to the already-cooked sweet potato and continue whisking until combined and the mixture texture is smooth. Fold in cranberries to the sweet potato mixture.

Spread the sweet potato mixture evenly into the baking dish that has been prepared.

Combine 2/3 cup of brown sugar and 1/3 cup of flour in a small bowl. Use your hands to rub in the butter until pea-sized crumbs form.

Add one cup of chopped pecans to the mixture and mix thoroughly. Once your topping for the sweet potato dish is ready, spread it evenly over the dish, ensuring it covers the entire dish.

Bake uncovered for 35–40 minutes, or until sweet potatoes start to bubble at the edges.