MIAMI VALLEY SWEET POTATO CASSEROLE

4 cups mashed sweet potatoes (I always mean to cook fresh, but then things get crazy....this year I used two cans of Allen's Yams in Light Syrup)
1 cup white granulated ugar
2 eggs, beaten
1/2 cup milk
1/2 teaspoon salt
1/3 cup melted butter
1 teaspoon vanilla
FOR THE TOPPING:
1 cup brown sugar
1/2 cup flour
1/3 cup melted butter
1 cup chopped nuts (walnuts or pecans) I use pecans

With a mixer, mix first seven ingredients until fairly smooth and put into buttered casserole dish.

Add together topping ingredients and sprinkle over top.

Bake at 350 degrees F for 35-45 minutes.

(This is sweet, sweet, sweet and gets gobbled up every year. I imagine if I put it in a graham cracker crust, it could pass as pie!)