Sweet Potato Casserole

Sweet potatoes have NEVER tasted so good...

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


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.