Ingredients:

Casserole:
3 cups cooked sweet potatoes, peeled

1/2 cup sugar

1/2 cup (1 stick) butter or margarine, softened

2 large eggs

1/3 cup milk

1 teaspoon vanilla extract

Topping:

1 cup brown sugar

1/2 cup all-purpose flour

1/3 cup butter or margarine, melted

1 cup chopped pecans

Directions:
Preheat oven to 350 degrees. Lightly grease a 13-x-9-inch baking dish; set aside. In a small bowl, combine topping ingredients. Set aside. In a large mixing bowl, mash cooked sweet potatoes. Add 1/2 cup butter or margarine, eggs, milk, and vanilla extract. Beat at medium speed with an electric mixer until well blended. Place sweet-potato mixture in prepared baking dish. Crumble topping over sweet-potato mixture.  Bake for 30 to 35 minutes.

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