• 1  cup  brown sugar
• 1/2  cup  all-purpose flour
• 1/3  cup  butter or margarine, melted
• 1  cup  chopped pecans

• 3  cups  cooked sweet potatoes (approximately 3 pounds raw sweet potatoes), peeled
• 1/2  cup  sugar
• 1/2  cup  (1 stick) butter or margarine, softened
• 2    large eggs
• 1/3  cup  milk
• 1  teaspoon  vanilla extract

1.

Preheat oven to 350 degrees. Lightly grease a 13-x-9-inch baking dish; set aside.

2.

In a small bowl, combine topping ingredients. Set aside.

3.

In a large mixing bowl, mash cooked sweet potatoes. Add 1/2 cup butter or margarine, eggs, milk, and vanilla extract. Beat at medium speed with an electric mixer until well blended. Place sweet-potato mixture in prepared baking dish. Crumble topping over sweet-potato mixture.

4.

Bake for 30 to 35 minutes.