1 lg. can sweet potatoes or yams, boiled, drained well, and mashed
1 c. sugar
1/2 c. evaporated milk
3 eggs
1 stick (1/4 lb.) butter, melted

CRUST TOP:

1 c. brown sugar
1 tbsp. flour
1/2 c. pecans
1 stick (1/4 lb.) butter

Blend first 5 ingredients together. Mix well and pour into an 11 x 14 inch cake pan or casserole.

Crust Top: Mix first 3 ingredients until crumbly and sprinkle on top of potatoes. Then chunk 1 stick of butter over top. Bake, uncovered, at 300 degrees for 1 hour. Serves 12 to 16. (Fresh sweet potatoes are best.)