Servings: 8

4 cups sweet potato, cubed 4 cups sweet potato, cubed
1/4 cup white sugar ¼ cup white sugar
2 eggs, beaten 2 eggs, beaten
1/2 teaspoon salt ½ teaspoon salt
4 tablespoons butter, softened 4 tablespoons butter, softened
1/2 cup milk (or condensed milk) ½ cup milk (or condensed milk)
1/2 teaspoon vanilla extract ½ teaspoon vanilla extract
1 cup packed brown sugar 1 cup packed brown sugar
2/3 cup all-purpose flour ⅔ cup all-purpose flour
6 tablespoons butter, softened 6 tablespoons butter, softened
1 cup chopped pecans 1 cup chopped pecans

Preheat oven to 325 degrees F (165 degrees C). Bake sweet potatoes in foil for 60 to 75 minutes until tender; peel and mash.
In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in oven at 325 degrees F (165 degrees C) oven 30 minutes, or until the topping is lightly brown.