Casserole:

6 medium-sized sweet potatoes
1/2 c. sugar
2 eggs
1 tsp. vanilla
1/3 c. milk
1/2 c. butter, melted
1 tsp. cinnamon

Topping:

1/3 c. brown sugar
1/2 c. chopped pecans
2 tbsp. all-purpose flour
2 tbsp. butter

Cook sweet potatoes in boiling water 45 minutes-1 hour or until tender. Let cool to touch, peel, and mash. Combine sweet potatoes, sugar, eggs, vanilla, milk, and butter. Beat at medium speed of electric mixer until smooth. Spoon into a lightly greased (I use Pam) 12 x 8 x 2 inch baking dish.

For topping, combine brown sugar, pecans, flour, and butter. Sprinkle mixture over casserole. (I make extra topping adding ingredients proportionally.)

Bake at 350°F for 30 minutes.

Yields 8 servings.