2 (30 oz.) cans sweet potatoes, drained
1 1/4 c. sugar
1 tbsp. cinnamon
1 tbsp. vanilla
4 eggs
1 stick butter, melted

TOPPING:

2 c. pecans, chopped
2 c. brown sugar
2/3 c. flour
2/3 stick butter, melted

Combine all ingredients (except those for topping) in a large bowl. Place in greased 3 quart glass dish. Then mix all topping ingredients and spread over top of potato mixture. Bake at 350 degrees for 35 minutes. Serves 8.