Ingredients
- 2 eggs
- ½ cups butter, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large sweet potatoes
Crunch Topping
- ⅓ cups flour
- 1 cup brown sugar
- ⅓ cups melted butter
- 1 tablespoon cinnamon
- 1 cup chopped pecans
Directions
Prepare the Crunch Topping and set aside.
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 pan and top with the Crunch Topping.
Bake at 350 degrees F for 45 minutes.
Crunch Topping
Combine all ingredients until crumbly.