3 cups cooked mashed fresh sweet potatos
1/2 cup sugar
1/3 cup milk
2 eggs, ligthly beaten
1 teaspoon vanilla essence
1/2 cup butter, melted

Topping

1 cup light brown sugar
1/3 cup all-purpose flour
1/3 cup butter, melted
1 cup chopped pecans

Preheat oven to 175ºC. Mash potatoes in a large mixing bowl. While still warm, fold in sugar, milk, beaten eggs, vanilla and melted butter. Stir with a wooden spoon until well combined.
Turn sweet potato mixture into a casserole dish. In a small bowl, combine light brown sugar, flour, melted butter and chopped pecans. Spoon this topping evenly over sweet potato mixture.
Bake about 40 minutes or until topping is crisp, pecans have toasted and sweet potato mixture is bubbling.

From Mary Pearson of Big Six Farm in Fort Valley, Georgia, comes this autumn recipe for sweet potatoes and pecans. She says the recipe originally came from Shirley Adams of the Adams Pecan Company. Its perfect for Thanksgiving dinner.