6 to 8 lg. sweet potatoes
1/2 c. milk
1/2 c. brown sugar
1 tbsp. vanilla
1 stick butter
2 eggs
Cinnamon to taste

Boil potatoes till very tender. Drain and peel. Add above ingredients, beat until smooth and creamy. Pour into large baking dish. Top with pecan topping. Bake at 350 degrees for 15 to 20 minutes.

PECAN TOPPING:

1 c. chopped pecans
1 stick butter
1 c. crushed cornflakes
1/2 c. brown sugar

Melt butter over low heat. Add brown sugar, pecans and cereal. Mix thoroughly. Spread over top of potatoes.