Sweet Potato and Pecan Casserole

2 cans (40oz EACH) sweet potatoes, drained
8 eggs
1/2 c sugar
1/4 c all-purpose flour
2 tsp vanilla
1 tsp salt

Topping:
1 cup packed brown sugar
1/3 c all purpose flour
1 cup chopped pecans
1/4 c cold butter

In large bowl, mash sweet potatoes. Add egg, sugar, flour vanilla and salt. Beat until smooth. Transfer to greased 9x13 dish.

In small bowl, combine brown sugar, flour and pecans. But in butter until crumbly. Sprinkle over potato mixture.

Bake uncovered at 325* for 60-70 minutes or until thermometer reads 160*. refrigerate leftovers.

~This is YUM. Feeds about 10-12 people.