3 large sweet potatoes
1 cup granulated sugar
2 eggs
1/2 cup (1 stick butter), softened
1 teaspoon vanilla extract

Crunch Topping
1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tablespoon cinnamon

Boil potatoes until tender. Remove skins when cooled. Put into a large bowl and whip them until fluffy. Add remaining ingredients. Pour into a greased casserole and top with the Crunch Topping. Bake at 350 degrees F for 45 minutes.