Ingredients
1. 2 cans (40 ounces each) sweet potatoes, drained
2. 8 eggs, lightly beaten
3. 1/2 cup sugar
4. 1/4 cup all-purpose flour
5. 2 teaspoons vanilla extract
6. 1 teaspoon salt
7. TOPPING:
8. 1 cup packed brown sugar
9. 1/3 cup all-purpose flour
10. 1 cup chopped pecans
11. 1/4 cup cold butter, cubed

 

Directions

1. In a large bowl, mash sweet potatoes. Add the eggs, sugar, flour, vanilla and salt; beat until smooth. Transfer to a greased 13-in. x 9-in. baking dish.
2. In a small bowl, combine the brown sugar, flour and pecans; cut in butter until crumbly. Sprinkle over sweet potato mixture.
3. Bake, uncovered, at 325° for 60-70 minutes or until a thermometer reads 160°. Refrigerate leftovers. Yield: 12 servings.