3 c. or 2 (No. 2 1/2) size cans sweet potatoes
3 tbsp. sugar (for canned potatoes; 1 c. if using fresh potatoes)
1 stick butter
2 tbsp. vanilla
2 eggs, beaten
1 c. light brown sugar
1/3 c. flour
1/3 c. butter
1 c. finely chopped pecans

Heat the potatoes. Add the sugar, butter, vanilla and eggs and mash. Pour into a casserole and top with the light brown sugar, flour, butter and pecans, crumbled together and sprinkled over potatoes.

Bake 1 hour at 350°F.