1 (29 oz. and 16 oz.) can sweet potatoes
2 sticks butter, melted
3/4 c. sugar
1 tsp. vanilla
2 beaten eggs

Topping:

1/3 c. softened butter
1/2 c. sugar
1/3 c. flour
3/4 c. pecans

Cook potatoes in own juice until well heated. Drain. Whip potatoes and all other ingredients. Put in baking dish.

Mix topping ingredients with a fork and sprinkle over potatoes.

Bake at 350°F for 30 minutes.