3 c. canned sweet potatoes, drained (two 24 oz. cans)
2 eggs
3/4 c. sugar
1/2 stick butter
1 tbsp. vanilla

Topping:

1 c. brown sugar
1/2 stick butter
1 c. pecans, finely chopped
1/2 c. flour

Preheat oven to 350°F. In a large bowl, combine the sweet potatoes, eggs, sugar, butter and vanilla. Mix with mixer until well blended. Pour into greased 2-quart casserole.

Mix topping ingredients by hand. Sprinkle evenly over top of sweet potato mixture.

Bake until light brown.