Filling:

4 lb. sweet potatoes
1 c. sugar
1/2 tsp. salt
2/3 stick butter
1/2 c. milk
1 1/2 tsp. vanilla
2 eggs, beaten

Topping:

1 1/2 c. brown sugar
1/3 c. flour
1 3/4 c. chopped pecans
1 stick butter

Bake sweet potatoes until done; remove skin and mash. Add rest of ingredients and pour into large casserole. Sprinkle topping mixture over top.

Bake at 300°F for 35 to 45 minutes until hot.

May need to cover top with aluminum foil so nuts will not burn.