3 large sweet potatoes 1 cup sugar 2 eggs 1 stick butter, softened 1 tsp. vanilla extract Crunch Topping: 1/3 cup melted butter 1/3 cup flour 1 cup brown sugar 1 cup chopped pecans 1 tbsp. cinnamon
Boil potatoes until tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them until fluffy. Add all other ingredients. Pour into a greased casserole and top with the crunch topping. Bake at 350º for 45 minutes.
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