This recipe comes from our "Nana" and is a perennial favorite any time of year. Lip-smacking good! ~ Mrs. Chancey

3 c. sweet potatoes (canned or freshly baked)
2 eggs
1 c. sugar
1 small can Carnation evaporated milk
1 tsp. vanilla
1 stick butter

Mix sweet potatoes, eggs, sugar, vanilla and butter together until fluffy with mixer on about medium speed. Add milk (sometimes all of the can, but you may not need much if the sweet potatoes are canned). Texture should be fluffy; not runny. Pour in a sprayed casserole dish.

Topping:

Melt 1/3 stick butter and mix with 1/3 c. flour, 1 c. finely chopped pecans and 1 c. brown sugar. Sprinkle over the top of the casserole. (You may want to double the amount of topping if you use a large, shallow casserole dish.)

Place casserole dish in a 350-degree oven for 45 minutes. Tastes best warm from the oven. Yum!