Sweet Potato Casserole.

This is the one recipe that I am asked to bring to just about ever fall and winter dinner that we attend. There are never any leftovers.

1 (40 oz.) can cut sweet potatoes
1 C. white sugar
2 eggs
1/3 C. butter
1/3 C. milk
1 tsp vanilla extract

Topping:

1 C. packed brown sugar
1 C. chopped pecans
1/3 C. all purpose flour
1/3 C. butter, melted

Preheat oven to 350 degrees. Butter a 2 Qt. baking dish
Place sweet potatoes in their liquid in a medium saucepan and bring to a boil. Cook for 15 minutes, or until tender. Remove from heat, drain and mash. In a separate bowl mix the brown sugar, chopped pecans, flout and melted butter. In a medium bowl mix the mashed sweet potatoes, white sugar, eggs, milk and vanilla extract. Spread evenly in the prepared baking dish. Sprinkle topping evenly over the mashed sweet potato mixture. Bake for 35 minutes in the preheated oven, or until a knife inserted in the center comes out clean.