Pecan-Topped Sweet Potatoes

• 6 medium sweet potatoes (about 3 pounds)
• 2/3 cup sugar
• 1 can (5 ounces) evaporated milk
• 1/3 cup butter, melted
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 cups crisp rice cereal, crushed
• 2/3 cup packed brown sugar
• 3/4 cup chopped pecans
• 1/4 cup butter, melted

1. Place sweet potatoes in a large saucepan. or Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 30-45 minutes or until tender. drain; cool slightly and peel. In a large bowl, mash the potato pulp. Stir in the sugar, milk, butter, eggs and extracts.
2. Pour into a greased 13-in. x 9-in. baking dish. Combine the topping ingredients until crumbly; sprinkle over the potato mixture. Bake, uncovered, at 375u0b0 for 30-35 minutes or until lightly browned.

sweet potatoes, sugar, milk, butter, eggs, vanilla, almond extract, crisp rice, brown sugar, pecans, butter

Taken from www.tasteofhome.com/recipes/pecan-topped-sweet-potatoes/ (may not work)