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 tblsp. 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 350 for 45 minutes.