2 1/4 pounds sweet potatoes, cooked, peeled, and mashed
1 large egg, lightly beaten
1/3 cup firmly packed brown sugar
1/3 cup milk
2 tbsp butter or margarine, melted
1 tsp vanilla extract
1/2 tsp salt
1/2 cup firmly packed brown sugar
1/4 cup all-purpose flour
2 tbsp butter or margarine, cut up
1/3 cup chopped pecans
Stir together the first 7 ingredients in a large bowl; spoon into a lightly greased baking dish, 8 inch square.
Combine 1/2 cup brown sugar and 1/4 cup flour and cut in 2 tbsp butter with a pastry blender until mixture is crumbly
Stir in 1/3 cup chopped pecans and sprinkle brown sugar mixture over sweet potato mixture
Bake at 350 for 30 minutes
To make ahead: prepare casserole, cover and chill. Let stand at room temperature 30 minutes before baking. Bake at 350 for 40 minutes or until heated through.