Ingredients

1 (29 oz.) can sweet potatoes, drained
1/3 c. evaporated milk
3/4 c. sugar
2 eggs, beaten
1/2 stick butter or margarine, melted
1 tsp. vanilla

TOPPING:
1 c. packed light brown sugar
1/3 c. butter or margarine, melted
1/2 c. flour
1 c. chopped pecans

Instructions

Heat oven to 350. Place sweet potatoes in a mixing bowl and mash slightly with a fork. Add evaporated milk, sugar, eggs, margarine and vanilla; mix well (I actually use my electric mixer to slightly mix the ingredients.) Pour into a greased 7x11 inch baking dish.
TOPPING: Mix ingredients together and sprinkle over top of casserole. Bake, uncovered, for 35 minutes, or until crusty on top.

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