1 (#2) can sweet potatoes
1 c. white sugar
1/2 c. Carnation milk
1 stick melted butter
3 eggs, beaten
1 tsp. vanilla

TOPPING:

1 c. brown sugar
1/2 c. self-rising flour
1 c. chopped pecans
1 stick softened butter

Cream potatoes, add milk, sugar, melted butter, beaten eggs and vanilla. Pour into casserole. For topping, take a fork and work softened butter and flour together. Add brown sugar and gradually work together. Stir in pecans. Sprinkle over top of potatoes and bake at 300 degrees for 1 hour.