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.

Ingredients:

6 ounces cream cheese, softened

2 cups miniature marshmallows

1 (20-ounce) can crushed pineapple, drain & reserve juice

2 cups cooked mashed sweet potatoes

1/2 cup sugar

1/2 cup finely chopped nuts

Topping

2 tablespoons butter

2 tablespoons flour

The reserved juice

1/2 cup sugar

2 cups whipped topping

Directions:

Mix all ingredients, except topping, and spread into a greased 9 x 9 x 2-inch serving dish.

In a small saucepan melt butter, stir in flour and cook for 1 minute, Cool and fold in the whipped topping. Spread over potato mixture. Cover and refrigerate until ready to serve.

Makes 8 to 10 servings.