4 or 5 big sweet potatoes
1 stick butter
1/2 c. sugar
1 egg, beaten
1 tsp. vanilla
Enough milk to be real soft, but not soupy

TOPPING:

1 stick butter
1/2 c. nuts
1 c. brown sugar

Cook potatoes until tender, peel. Add the preceding ingredients. Blend with mixer. Add topping. Bake at 350 degrees until hot and bubbly.