I posted this recipe earlier but really loved these photos of how to make this dish.
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.
Pour sweet potato mixture into a 2-quart (8-inch square) baking dish.
In a bowl, combine the melted butter, brown sugar, flour and chopped pecans. Use a fork or your fingers until mixture becomes small crumbles.
Sprinkle crumbles over sweet potato mixture.
Bake uncovered for 25-35 minutes until topping is golden brown. Let casserole cool for about 10 minutes before serving. The casserole will set-up as it cools.
Makes 8 servings