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BOSTON MARKET SWEET POTATO CASSEROLE

3 large sweet potatoes
1 C. sugar
2 eggs
1 stick butter, softened
1 tsp. vanilla extract

Crunch Topping
1/3 C. melted butter
1/3 C. flour
1 C. brown sugar
1 C. chopped pecans
1 T. cinnamon

Boil potatoes until tender. Remove skins when cooled. Put into a large bowl and whip them until fluffy. Add remaining ingredients. Pour into a greased casserole and top with the Crunch Topping. Bake at 350°F for 45 minutes.