Sweet potatoes have NEVER tasted so good...

Sweet Potato Casserole

4 large sweet potatoes, cubed and cooked or 2 large cans sweet potatoes
1 cup butter, melted
1/2 cup sugar
2 eggs, beaten
1/3 cup milk
1/2 tsp vanilla
 

Topping:

1 cup brown sugar
1/2 cup Andrea's Super Fine Grind Flour Blend
1 cup pecans, chopped
1/3 cup butter, melted
 

Mash sweet potatoes. Add butter, sugar, eggs, milk, and vanilla. Spread in 9 x 13 casserole dish. Can refrigerate or freeze at this point. When ready to bake, preheat oven to 350º. Combine topping ingredients, and spread evenly over sweet potatoes. Bake uncovered for 30 minutes, or until bubbly. Cover with foil if topping gets too brown while baking.