1/4 c. butter
1/2 c. sugar
1 (23 oz.) can sweet potatoes
1/2 c. milk
1 tsp. vanilla
1/2 c. brown sugar
1/3 c. flour
1 c. chopped pecans
1/4 c. melted butter

Cream butter and sugar. Add potatoes, milk and vanilla. Mix until thoroughly blended. Place in a buttered 1 1/2-quart baking dish. Cover with a topping made by crumbling together brown sugar, flour, pecans and butter.

Bake at 350°F for 30 minutes.

Makes 6 servings.

Note: For added flavor, stir miniature marshmallows into potato mixture.