2 lb. raw sweet potatoes or 2 (16 oz.) cans
1 c. sugar
1/2 c. melted butter
2 eggs, well beaten
1 tsp. vanilla

TOPPING:

1/2 c. firmly packed brown sugar
1/4 c. flour
2 1/2 tsp. melted butter
1/2 c. chopped pecans

Combine potatoes, sugar, butter, eggs, vanilla and milk; mix well. Spoon into 2-quart casserole dish. Combine topping ingredients and sprinkle over sweet potatoes. Can be refrigerated at this point for 2 days. Bake at 350 degrees for 20 minutes or until heated through.