3 c. cold mashed sweet potatoes (about 2 lb.)
1/3 c. milk
1/4 c. brown sugar, packed
1/4 c. butter, melted
1 large egg
1 tsp. vanilla extract
1/2 tsp. salt

Topping:

3/4 c. brown sugar
3/4 c. pecans, chopped
1/2 c. flour (all-purpose)
1/2 c. butter

Cook sweet potatoes; drain and let cool. In mixing bowl, beat the sweet potatoes, milk, brown sugar, butter, egg, vanilla and salt until fluffy. Transfer to a greased 1 1/2-quart baking dish.

Combine topping ingredients until blended; sprinkle over the top.

Bake, uncovered, at 350°F for 30 to 35 minutes or until golden brown.