Sweet Potato Crunch - cooking recipe

Ingredients

2 sweet potatoes, sliced (1 3/4 lb.), peeled and cut into 2-inch chunks
1/4 c. + 3 Tbsp. butter
2 eggs
1 tsp. vanilla extract
1/2 c. packed light brown sugar
1/2 c. chopped pecans (6 oz.)
1/3 c. all-purpose flour

Preparation

In pot combine potatoes with enough water to cover by 1-inch. Over high heat bring to a boil. Reduce heat to medium; cook until tender, 20 to 25 minutes. Drain; return to pot. Mash until smooth; cool 15 minutes. Preheat oven to 350\u00b0. Butter 1-quart casserole dish. Melt 1/4 cup butter. In a large bowl lightly beat in vanilla, melted butter and reserved mashed potatoes. Transfer to casserole dish. Combine sugar, pecans and flour; with fingers, work in remaining butter until pea-sized crumbs form. Sprinkle crumbs over potato mixture. Bake until top is bubbly, about 30 minutes.