Sweet Potato Casserole II

Preheat oven to 350°F. Drain the two cans of sweet potatoes and transfer them to a large mixing bowl.

Mash the sweet potatoes until smooth using a potato masher or fork.

Combine the mashed sweet potatoes with white sugar, egg, 1 tablespoon of melted butter, milk, and vanilla extract in the bowl. Mix until well blended.

Pour the sweet potato mixture into a greased baking dish and spread evenly.

In a small bowl, stir together packed brown sugar, chopped walnuts or pecans, flour, and remaining 1 tablespoon of melted butter until crumbly.

Sprinkle the pecan-brown sugar topping evenly over the sweet potato layer.

Add water by drizzling it over the top of the casserole to help keep it moist during baking.

Bake in the preheated 350°F oven for 35 minutes until the topping is golden brown and the casserole is heated through.

Remove from the oven and allow to cool for a few minutes before serving.