Preheat your oven to 375°F (190°C).
Boil the sweet potatoes in a large pot of water until tender enough to pierce with a fork.
Peel the skins off the sweet potatoes once they have cooled slightly.
Mash the potatoes in a large bowl until completely smooth using a potato masher or hand mixer.
Stir two tablespoons of melted butter, a quarter cup of brown sugar, the cinnamon, and salt into the mashed potatoes until well combined.
Grease eight small ramekins with a light coating of butter or cooking spray.
Spoon the sweet potato mixture evenly into each prepared ramekin.
In a small bowl, combine the chopped pecans, the remaining sugar, and the remaining butter.
Sprinkle the pecan mixture generously over the top of each sweet potato portion.
Bake for 30 minutes until the topping is golden brown and the edges are bubbling.