Vegetable / Potato: Sweet Potato Casserole

From Shelly Carey

Ingredients
4 lbs sweet potatoes (4 ½ cups peeled, boiled and mashed)
1 ¼ cups brown sugar
½ cup butter, softened
3 eggs, beaten
1 Tablespoon vanilla
1/2 cup whole milk (or evaporated
Topping
¾ cup flour
¾ teaspoon baking powder
1 cup brown sugar
1/3 cup butter, softened
1 cup pecans, chopped

Directions
For filling, mix together sweet potatoes, brown sugar, 1/2 cup butter softened, eggs, vanilla and milk. Grease a 9 x 13 inch pan. Spread mixture into the pan.

For topping, crumble together and spread over sweet potatoes. Bake at 400 degrees for 25 minutes or until light brown.