2 big cans sweet potatoes (4 c.)
4 eggs
2 c. white sugar
1 tsp. salt
2 tsp. vanilla
1 c. milk

TOPPING:

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

Cook sweet potatoes in juice until meat juice is gone. Remove from stove. Add eggs, white sugar, salt, vanilla, milk, and butter. Mix with a mixer until smooth. Put in casserole dish; add topping on the top. Bake at 350 degrees for 40 minutes and golden brown. Makes 2 casseroles.