3 c. canned, drained sweet potatoes
1 stick soft butter
1/2 c. sugar
1 tsp. vanilla
1/2 c. milk
2 eggs

TOPPING:

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

Beat with mixer until well blended. Pat in greased casserole. For topping, mix together and sprinkle on top.