2 lb. cooked sweet potatoes or 2 lb. canned sweet potatoes
2 1/4 c. sugar
2 eggs, beaten
1 lg. can evaporated milk
3/4 stick butter

Mash heated potatoes (drain, if canned, after heating); run through a sieve if stringy. Mix with other ingredients, cook 15 minutes at 400 degrees. Serves 15.

TOPPING:

3/4 stick butter, melted
1/2 c. brown sugar
1/2 c. coconut
1/2 c. crushed corn flakes
1/2 c. chopped pecans

Mix together until crumbly, sprinkle over mixture. Bake 15 minutes more. This can be prepared at night, refrigerated and put on a warming tray for several hours before dinner time.