Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Peel and chop sweet potatoes into small chunks. Boil for 15–20 minutes until fork-tender, then mash in a bowl.

In a separate bowl, combine the all-purpose flour and half of the chopped pecans, stirring until evenly mixed.

Mix the cooled mashed sweet potatoes with brown sugar, melted butter, eggs, vanilla extract, ground cinnamon, and salt until smooth.

Fold the flour-pecan mixture into the sweet potato filling until just combined.

Pour the mixture into the baking dish and top with remaining chopped pecans. Bake for 30–35 minutes until edges are set.

Cool in the pan for 15 minutes, then slice into squares and serve warm or at room temperature.