3 c. drained sweet potatoes, heat and mash
1/2 c. soft butter
2 eggs
3/4 c. white sugar
1/3 c. milk
1 tbsp. vanilla
1 c. brown sugar
1/2 c. flour
1 c. chopped English walnuts; optional

Put all ingredients into mixing bowl and beat with mixer. Put into ungreased casserole.

Crumble (I use only half of this topping for 1 casserole) and top casserole. Bake at 350 degrees for 25 minutes. Can be made ahead and refrigerate or freeze before baking.