Pecan Crusted Sweet Potato Casserole

• 8 -10 sweet potatoes
• 1 cup granulated sugar
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 1/2 cup melted butter
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Topping
• 2 -3 cups chopped pecans
• 1/2 cup butter, melted
• 2 -3 tablespoons flour
• 1/2 cup brown sugar

1. Peel, boil, and mash sweet potatoes to yeild approx 6 cups. (If using canned sweet potatoes: use two large and one small can rinsed and drained).
2. Combine mashed sweet pototoes with remaining ingredients. Mix well.
3. Pour into 9 x 13 greased baking dish.
4. In separate bowl, combine pecans, melted butter, and brown sugar. Coat well.
5. Gradually add flour to coated pecans until slightly crumbly.
6. Top casserole with pecan mixture covering as much of the surface as possible.
7. Bake uncovered 30-45 minutes at 375 degrees until top is browned and crusty. Casserole will set up during baking.
8. Cool slightly and serve!

sweet potatoes, sugar, eggs, vanilla, butter, cinnamon, nutmeg, topping, pecans, butter, flour, brown sugar

Taken from www.food.com/recipe/pecan-crusted-sweet-potato-casserole-381571 (may not work)