Sweet Potato Pecan Crisp

From the Black Forest Inn, Stanhope, NJ, November 2004.

For the filling:

• 3 pounds sweet potatoes, cooked, peeled, and mashed with:
  • 1/2 cup milk
  • 1/4 pound butter,
  • 2 teaspoons cinnamon
  • pinch vanilla
  • 1/3 pound brown sugar

For the topping, mix together

• 1/2 cup brown sugar
• 8 ounces pecans, minced
• 1/4 cup flour
• melted butter [amount not specified; use just enough to make it crumbly]

Bake in oven, approximately 30 minutes or until heated.

I would use a moderate oven, about 350°F.