Vickie's Sweet Tater Crunch Casserole

• 1 34 lbs sweet potatoes, about 2 big ones
• 14 cup butter, plus
• 3 tablespoons butter
• 2 eggs
• 1 teaspoon vanilla
• 12 cup brown sugar
• 12 cup chopped pecans
• 13 cup flour

1. Cut the sweet potatoes into 2 inch chunks and place in a pot with enough water to cover.
2. Bring to a boil and then reduce the heat to medium.
3. Cook until tender, about 20-25 minutes.
4. Drain and return to pot; mash until smooth and cool 15 minutes.
5. Preheat the oven to 350 degrees.
6. Butter a 1 quart casserole.
7. Melt 1/4 cup of butter.
8. In a large bowl, beat the eggs.
9. Beat in the vanilla and the potatoes.
10. Transfer to the casserole dish.
11. In a small bowl, stir together the pecans and flour.
12. Mix in the remaining butter until pea-sized pieces form.
13. Crumble crumbs over the potatoes.
14. Bake until top is bubbly, about 30 minutes.

sweet potatoes, butter, butter, eggs, vanilla, brown sugar, pecans, flour

Taken from www.food.com/recipe/vickies-sweet-tater-crunch-casserole-146181 (may not work)