Sweet Potato Casserole
Preheat oven to 350F
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 for 45 minutes.