2 c. mashed, cooked sweet potatoes
2 tbsp. cream or milk
2 tbsp. melted butter
1 scant tsp. salt
1/4 tsp. paprika
1/2 c. brown sugar, packed
1/2 c. butter
Approximately 1 c. pecan halves, to cover casserole

Thoroughly mix potatoes, cream, melted butter, salt and paprika. Spread in greased casserole. Make the topping by heating brown sugar and butter over low heat, stirring constantly, until butter is barely melted. (It is important not to cook after butter is melted, or the topping will harden when casserole is heated.)

Spread topping over potatoes and cover with pecan halves. Refrigerate until ready to heat. This casserole may be warmed in an oven of any temperature or microwave, but should be bubbling hot before serving. Serves 4 to 6.