2 large sweet potatoes (1kg/2lb)
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 280C/350F for 40 minutes, until center is set.