Post by Baking_Bud on Feb 5, 2003 20:53:23 GMT -6
3 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
Directions: Boil potatoes til tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them until fluffy adding all other ingredients. Pour into a buttered casserole and top with the crunch topping. Bake at 350 for 45 minutes.