Ingredients
    Topping:
    • 1   cup 
      brown sugar
    • 1/2  cup 
      all-purpose flour
    • 1/3  cup 
      butter or margarine, melted
    • 1   cup 
      chopped pecans
    Casserole:
    • 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
    Directions
    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.
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