5-6 medium sweet potatoes
2 sticks butter
1 c. white sugar
1 small can evaporated milk
2 eggs
cinnamon to taste
1 c. brown sugar
1 1/2 c. pecans

Preheat oven to 350°F. Peel and boil potatoes until tender, drain well. Use an electric mixer to mix potatoes, 1 stick of butter, white sugar and evaporated milk. Beat until smooth (if mixture is too stiff, add more evaporated milk). Beat in eggs and add cinnamon. Pour into large buttered casserole dish.

Melt 1 stick butter and stir in brown sugar and pecans. Spread evenly over potato mixture.

Bake 45 minutes to 1 hour.