For Sweet Potatoes:
1 (29 ounce) can sweet potatoes in light syrup, drained
1/2 cup white sugar
1/2 cup butter, melted
2 eggs, beaten
1 teaspoon vanilla extract
1/3 cup fat free milk

For Topping:
1/3 cup butter, melted
1/2 cup brown sugar
1/2 cup all-purpose flour
1 cup sweet praline pecans*

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).

2. Mash the sweet potatoes to your preferred consistency (I like slightly chunky versus smooth). Stir in sugar, 1/2 cup melted butter, eggs, vanilla and milk until mixed well. Pour into an 8×8 inch glass baking dish and spread evenly.

3. In a separate bowl, combine 1/3 cup melted butter, brown sugar and flour. Stir in praline pecans. Spread topping evenly over the potatoes.

3. Bake in preheated oven for 40 minutes, or until top is golden and potatoes are hot and bubbly.

4. Enjoy!

*If you don’t have sweet praline pecans, use regular pecan halves AND use 1 cup brown sugar (instead of just 1/2 cup)!