Sweet Potato Casserole

1 (29 oz.) can sweet potatoes, drained ⅓ c. evaporated milk ¾ c. sugar 2 eggs, beaten ½ stick butter or margarine, melted 1 teaspoon. vanilla TOPPING: 1 c. packed light brown sugar ⅓ c. butter or margarine, melted ½ c. flour 1 c. chopped pecans

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.