Base:
3 lbs. sweet potatoes, peeled, boiled, mashed and mostly cooled
3 lg. eggs
2/3 cup sugar
2/3 cup butter, melted or softened
1/3 cup evaporated milk
1 tsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. allspice

Topping:
2 cups brown sugar
2/3 cup all-purpose flour
2 cups pecans, chopped
2/3 cup cold butter, cut into small pieces

Preheat oven to 350°F. Grease 9x13 inch pan. Set aside.

Base: Into the mashed and mostly cooled sweet potatoes add the eggs, sugar, butter, evaporated milk, vanilla, nutmeg and allspice. Blend thoroughly with an electric mixer. Spread into pan.

Topping: Mix together brown sugar, flour and chopped pecans. Mash in butter with a fork until texture is crumbly and butter is about pea-sized. Sprinkle over sweet potato mixture.

Bake at 350°F for 60-70 minutes.