3 cups cooked sweet potatoes
1 cup sugar
1/2 teaspoon salt
2 eggs, beaten
1/2 stick butter
1 small (5-ounce) can evaporated milk, plus enough milk to equal 1/2 cup liquid
1/2 teaspoon vanilla
TOPPING:
1 cup dark brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans

Peel, cube and boil sweet potatoes until tender. Mash potatoes in a large bowl with the next six ingredients until blended well. Pour into a 2-quart casserole dish. Combine last four ingredients in a bowl then sprinkle over the top of potatoes. Bake uncovered 35 minutes at 350 degrees.
— Kyle Hayes
Area 3 Organization Director