6-8 med. sized sweet potatoes
1/2 c. sugar
Salt to taste
1 tbsp. cinnamon
2 eggs
1/2 stick butter
1/2 c. milk

TOPPING:

1/2 stick butter, melted and cooled
4 tbsp. flour
2/3 c. brown sugar
1 to 1-1/2 c. pecans

Boil potatoes in skins until tender. Peel and mash until smooth. Add beaten eggs, sugar, cinnamon, butter, salt and milk to make a pudding consistency. Pour into a buttered baking dish. Cover with topping. Bake uncovered for 1 hour at 350 degrees.