3 c. sweet potatoes (may use canned yams)
1 c. sugar
1/2 c. butter
2 eggs
1 tsp. vanilla

TOPPING:

1 c. brown sugar
1 c. chopped pecans
1/3 c. all-purpose flour
1/2 c. butter, softened

Cook potatoes in microwave for 2 to 4 minutes until fork tender. Drain and mash potatoes. Whip first set of ingredients into potatoes and pour into 2 quart casserole dish.

Blend remaining ingredients for the topping. Mixture will be thick. Drop by teaspoon on top of potato casserole. Bake at 350 degrees for approximately 30 minutes, topping should brown. Remove from oven and allow casserole to sit and cool for about 10 minutes before serving.