3 cups sweet potatoes, canned or mashed

1 cup sugar

½ teaspoon salt

2 eggs

½ cup milk

⅔ stick butter, divided

1 teaspoon vanilla extract

1 cup brown sugar

¾ cup flour

½ cup chopped pecans

Heat oven to 350 degrees. Coat a 9-by-13-inch pan with cooking spray.

In a large bowl, combine sweet potatoes, sugar, salt, eggs, milk, 1/3 of a stick of butter and vanilla; blending well. Turn into prepared pan.

For the topping: with a fork combine brown sugar, flour and remaining butter. Stir in pecans. Sprinkle over casserole. Bake 35 minutes.

Serves six.