This is very rich, but you may have to double the recipe, since everyone wants seconds at Thanksgiving.

Filling:

• 2 16-ounce cans sweet potatoes
• 1/2 cup sugar
• 2 eggs
• ½ tsp vanilla
• ¼ cup butter
• ½ tsp salt
• ½ cup milk

Heat sweet potato to boiling in a saucepan and drain. Use a mixer to whip potatoes with butter, removing any strings. Add sugar, salt, eggs, milk and vanilla and mix well. Pour into an ungreased 9" square glass baking pan.

Toppings:

• ½ cup brown sugar
• 2 TSP flour
• ½ cup chopped pecans
• 2 TBSP cold butter
• 1 tsp cinnamon

Mix brown sugar, butter flour, and cinnamon with fingertips until crumbly. Stir in nuts. Sprinkle on top of sweet potato mixture and bake at 350 degrees for 40 minutes. Makes 10 -12 servings.