3 c. cooked sweet potatoes, mashed
1 c. sugar
1/2 stick butter, melted
2 eggs
1 tsp. vanilla
1/2 c. evaporated milk (optional)

Topping:

1 c. pecans, chopped
1 c. brown sugar
2/3 c. flour
1/2 stick butter, melted

Mix first 5 ingredients together (or 6 if using evaporated milk) and place in a Pyrex dish.

Stir the topping ingredients together until crumbly and place on top of the potato mixture.

Bake at 325°F about 25 to 30 minutes or until light brown.