3 large sweet potatoes
1 cup granulated sugar
2 eggs
1/2 cup (1 stick butter), softened
1 teaspoon vanilla extract
Crunch Topping
1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tablespoon cinnamon
Boil potatoes until tender. Remove skins when cooled.
Put into a large bowl and whip them until fluffy.
Add remaining ingredients. Pour into a greased casserole and
top with the Crunch Topping. Bake at 350 degrees F for 45 minutes.
