Ingredients:
3 C. Cooked/gently mashed sweet potatoes (red yams)
1 C. white sugar
2 eggs
1 tsp vanilla
1 tsp milk
1/2 C softened butter/margarine
Topping:
1/3 C. chilled butter/margarine
1 1/4 C. brown sugar, packed, divided
2/3 C. flour, divided
1/3 C. chopped pecans
dash of cinnamon
Directions:
Preheat oven to 350
Combine potatoes, white sugar and 1 C. brown sugar, 1/3 C. flour, eggs, vanilla, milk, 1/2 cup soft butter, beat until smooth, put mixture into large casserole dish.
mix 1/3 cup flour, 1/4 C. brown sugar, cinnamon and pecans and cut in 1/3 cup chilled butter. Spread evenly over potato mixture
IF YOU PREFER A NUT FREE TOPPING:
1 C brown sugar
3/4 C quick oats
3/4 C flour
dash cinnamon
1/2 C cold butter
Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over potatoes
Bake 45-60 minutes or until it sets up