1 large can sweet potatoes
3/4 stick butter
2 eggs
small can evaporated milk
1 tsp. vanilla
3/4 c. brown sugar

Topping:

1 c. rice Krispies
1/2 c. pecan pieces
3/4 stick butter
1/2 c. brown sugar

Heat potatoes and mash with 1/2 cup liquid. Mix in the next five ingredients. Put in a greased 9 x 13 inch pan.

Crumb together the topping ingredients and sprinkle on top of the potatoes.

Bake 45 minutes at 350°F. Test as for custard.