3 c. drained sweet potatoes (40 oz. can)
1 c. white sugar
2 eggs, beaten
1/2 c. butter (2 sticks)
1 tsp. vanilla
1/2 c. Carnation evaporated milk (do not dilute)

Mash and put everything together in a 2 quart baking dish, greased.

TOPPING:

1 c. coconut
1 c. brown sugar
1 c. nuts, chopped
1/3 c. flour
1/3 c. melted butter

Mix all of this and spread over sweet potatoes. Bake at 350 degrees for about 35 minutes. Can be kept in refrigerator for 3-4 days and heated when needed. Very rich - will serve quite a few people.