3 large sweet potatoes cooked and whipped
1 cup sugar
2 eggs beaten
1/2 teaspoon salt
1 stick butter
1/2 cup evaporated milk
2 teaspoons vanilla

topping:
1 cup chopped pecans
1/3 cup flour
1 cup firmly packed light brown sugar
1/4 cup butter (room temperature)

1. Peel and cook potatoes until tender.

2. While the potatoes are cooking prepare the topping. In a small bowl combine the flour, pecans, and brown sugar. Stir in 1/4 cup of the butter with a fork until crumbly. Set aside.

3. Drain potatoes and whip. Add sugar, eggs, salt, butter, milk and vanilla. Mix well and put in a greased 1 1/2 quart casserole.

4. Sprinkle evenly with the pecan topping and bake in a preheated 325 degree oven for 30 minutes.