2-3 sweet potatoes (enough to make 4 cups)
1/2 cup white sugar
2 eggs, beaten
1/2 tsp salt
4 T butter, softened
1/2 cup milk
1/2 tsp vanilla
1/2 cup brown sugar
1/3 cup flour
3 T butter, softened
1/2 cup chopped pecans
Preheat oven to 325. Place sweet potatoes (with skins on) in a medium saucepan with water to cover. Boil 20-30 minutes, until tender. Drain potatoes and peel skins off with a knife. You might want to wait for them to cool a bit or run cold water over them. Once peeled, mash with a half held masher or electric beater.
In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Spread in a 9x13 baking dish.
In a medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse (sometimes the mixture gets smoothly blended and that's fine, too). Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown. Other signs that it is done are dry edges and it is set in the center.
