3 c. cooked or canned sweet potatoes, mashed
1 c. sugar
2 eggs
1/2 stick butter
1 tbsp. vanilla

Combine ingredients and mix well with electric mixer. Pour into a greased 2-quart rectangular casserole. (Sugar and butter can be reduced and it still tastes good.)

Topping:

1 c. brown sugar
1/2 stick butter
1/2 c. self-rising flour
1 c. coarsely chopped pecans

Mix topping ingredients by hand until crumbly. Sprinkle evenly over the top of the sweet potato mixture.

Bake at 350°F until topping is light brown.

Serves approximately 8.