Ingredients
2 cans (40 ounces each) sweet potatoes, drained8 large eggs, lightly beaten1/2 cup sugar1/4 cup all-purpose flour2 teaspoons vanilla extract1 teaspoon saltTOPPING:1 cup packed brown sugar1/3 cup all-purpose flour1 cup chopped pecans1/4 cup cold butter, cubed
Preparation
In a large bowl, mash sweet potatoes. Add the eggs, sugar, flour, vanilla and salt; beat until smooth. Transfer to a greased 13x9-in. baking dish.
In a small bowl, combine the brown sugar, flour and pecans; cut in butter until crumbly. Sprinkle over sweet potato mixture.
Bake, uncovered, at 325° for 60-70 minutes or until a thermometer reads 160°. Refrigerate leftovers.
