2 c. mashed, cooked sweet potatoes (approx. 2 1/2 lbs. canned yams, drained)
1 c. sugar
1/2 c. melted butter
2 eggs, well beaten
1/3 c. milk, whole or evaporated
1 tsp. vanilla

TOPPING:

1/2 c. brown sugar, firmly packed
1/4 c. flour
2 1/2 tbsp. melted butter
1/2 c. broken pecan pieces

Combine sweet potatoes, sugar, butter, eggs, milk and vanilla. Mix well, spoon into 2 quart casserole. Combine topping ingredients and sprinkle over top of sweet potatoes. Bake at 350 degrees for 25 minutes. Serves 6 to 8.