Sweet Potato Casserole

2 large sweet potatoes ( 2 lbs.)
3 eggs, beaten
1/4 cup melted butter
2/3 cup evaporated milk or cream

Topping:
3/4 cup coarsely chopped pecans
1/2 cup brown sugar
1/4 cup flour
2 tablespoons melted butter

Peel and cut up the sweet potatoes. Boil for about 25 minutes, until tender. Drain well and mash.

Stir in eggs, butter and evaporated milk. Spoon into a 2 litre baking dish.

Combine the topping ingredients, and sprinkle evenly over the sweet potatoes.

Bake at 350 degrees F for 40 minutes, until center is set.