Baked Sweet Potato with Crisp Toppings

• 3 large sweet potatoes
• 3 cups (700 ml) cooked mashed sweet potatoes
• 2 eggs
• 1 cup (225 ml) sugar
• 1/2 cup (125 ml) milk
• 1/2 tsp (2 ml). salt
• 1 stick butter, softened
• 1 tsp (5 ml). vanilla extract
• 1 cup (225 ml) light packed brown sugar
• 1/2 cup (125 ml) flour
• 1 cup (225 ml) finely chopped pecans

1. Preheat oven to 350 degrees (175 C.).
2. Bake sweet potatoes until done (fork inserts easily).
3. When cool, scoop out flesh leaving skin intact.
4. In one bowl, mix sweet potatoes, eggs, sugar, milk, salt; add 1/2 stick butter and vanilla.
5. In another bowl add brown sugar, flour, nuts, and 1/2 stick butter.
6. Add half of the nut and flour mixture in potato mixture.
7. Save half of the nut and flour mixture for topping.
8. Take potato mixture and stuff back into skin and top each with equal portion of nut/flour mixture topping, or,
9. place sweet potato mixture in baking dish and add topping.
10. Bake 350 degrees (175 C.) for 1/2 hour.

sweet potatoes, potatoes, eggs, sugar, milk, salt, butter, vanilla, light packed brown sugar, flour, pecans

Taken from online-cookbook.com/goto/cook/rpage/000A95 (may not work)