Servings: ( 9by 13 in pan) crowd size recipe

about  6cups mashed, cooked Zapallo or sweet potato (1 1/ 2kilos) about  6cups mashed, cooked Zapallo or sweet potato (1 1/ 2kilos)
3/4 block marg. or butter, melted ¾ block marg. or butter, melted
about 1 1/2 cups sugar about 1 ½ cups sugar
3/4cup condensed milk or about 2/3 cup regular milk ¾cup condensed milk or about ⅔ cup regular milk
1T vanilla 1T vanilla
 
Topping Topping
1  cup brown sugar ( or white sugar with syrup of chancaca) 1  cup brown sugar ( or white sugar with syrup of chancaca)
1/3 cup marg. or butter, softened ⅓ cup marg. or butter, softened
1  cups flour 1  cups flour
about 1 or 1 1/2 cups chopped walnuts or pecans about 1 or 1 ½ cups chopped walnuts or pecans

1Boil, peel  and mash sweet potatoes or squash to yield approx 6 cups. (If using canned sweet potatoes: use two large and one small can rinsed and drained).
2 Combine mashed sweet potatoes with remaining ingredients. Mix well.
3 Pour into greased 9 by 13 pan.
4 For  topping, In separate bowl, combine pecans, melted butter, and brown sugar. Coat well.
5 Gradually add flour to coated pecans until slightly crumbly. You may need a little more flour, I usually wait and add my pecans at thsi point or even after I have put the crumbly mixture on top of the sweet potatos.
6 Top casserole with pecan mixture covering as much of the surface as possible.
7 Bake uncovered about 45 minutes at 375 degrees until top is browned and crusty. Casserole will set up during baking.