Easy sweet potato casserole

Ingredients • 1 29 oz can sweet potatoes drained • ½ cup salted butter melted • ⅓ cup milk • ¾ cup sugar • 1 tsp vanilla extract • 2 Eggland’s Best eggs beaten • For the topping: • 5 tbsp salted butter melted • ⅔ cup brown sugar • ⅔ cup flour • 1 cup chopped pecans Instructions 1. Preheat oven to 350f degrees. In a large bowl, mash the sweet potatoes and stir in melted butter, milk, sugar, vanilla extract and beaten Eggland’s Best eggs. Stir until combined well.
 2. Pour sweet potato mixture into a 2-quart (8-inch square) baking dish.
 3. In a bowl, combine the melted butter, brown sugar, flour and chopped pecans. Use a fork or your fingers until mixture becomes small crumbles.
 4. Sprinkle crumbles over sweet potato mixture.
 5. Bake uncovered for 30-40 minutes until topping is golden brown. Let casserole cool for at least 15-20 minutes before serving. This is important as the casserole will set-up as it cools.

 This was a hit at Christmas! I did melted marshmallows on half.