Ingredients
1-3/4 pounds sweet potatoes (about 3 large), peeled and cut into 2-inch pieces2 eggs1/2 cup butter, softened1/3 cup milk1 teaspoon vanilla extract1 teaspoon lemon extractTOPPING:1 cup packed brown sugar1/3 cup all-purpose flour2 tablespoons plus 1-1/2 teaspoons cold butter1/3 cup chopped pecans
Preparation
Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
Drain and place in a food processor. Add the eggs, butter, milk and extracts; cover and process until smooth. Pour into a greased 1-1/2-qt. baking dish.
In a small bowl, combine brown sugar and flour. Cut in butter until crumbly. Sprinkle over sweet potato mixture; sprinkle with pecans. Bake, uncovered, at 350° for 35-40 minutes or until set.
