FILLING:

8 med. fresh sweet potatoes (red), peel, boil and mash
1 stick real butter
1 c. sugar
2 tsp. butter, nut, vanilla extract
Pecans (optional)

CRUNCH:

2 c. all-purpose flour
1 stick butter
1/2 c. dry milk
1 c. sugar
1 tsp. nutmeg

Mix together crunch ingredients until crumbly. Sprinkle 1/2 of crunch in a well greased dish and add filling and then add remaining crunch. Bake for 25 minutes at 350 degrees or until top is light golden brown. This recipe is great with Jalapeno cornbread dressing and baked turkey. I substitute butter for butter.