3 cups peeled, cooked mashed fresh sweet potatoes
1 cup sugar
1/2 cup whole milk milk
2 eggs, lightly beaten
1 teaspoon vanilla
1 cup light brown sugar
1/3 cup all-purpose flour
1/3 stick butter, melted
1 cup chopped pecans (optional for those with nut allergies)
Preheat your oven to 350 degrees F
Place the warm sweet potatoes in a large bowl and mash. While still warm, fold in the rest of the ingredients (NOT the topping ingredients) Stir until well combined. Put the mixture into a 2 quart casserole dish.
Put topping ingredients into a mixing bowl and combine. Spoon evenly over sweet potato mixture. Bake about 40 minutes or until topping is crisp, and the sweet potato mixture is bubbling.