Preheat oven to 350 degrees.
Combine the sweet potatoes, 1/2 c. melted butter, milk, eggs, cinnamon and sugar in a large bowl. Make sure there are no lumps in the sweet potatoes, then transfer to the buttered ramekins.
In a medium bowl, add brown sugar, flour and softened butter.
Cut flour and sugar into butter until it's well combined, then stir in the chopped pecans.
Top sweet potato filling with pecan crumble mixture.
Bake for 25-35 minutes or until golden brown and inside is hot.