Crunch-topped Sweet Potato Casserole

Crunch-topped Sweet Potato Casserole

3 (16 ounce) cans sweet potatoes, undrained     (or 3 lb. fresh)                                              

3 eggs, well beaten

1/4 cup butter

1 teaspoon salt

1 teaspoon vanilla

In a saucepan, heat undrained potatoes to the boiling point. 

Drain.  (If using fresh sweet potatoes, puncture with fork, wrap tightly in foil, place on cookie sheet, bake 1 - 1 1/2 hours in oven. Cool, peel.) With mixer mash potatoes with butter.  Add next 4 ingredients and blend well.  Turn into a 9" X 13" glass baking dish.

TOPPING:

1 cup firmly packed brown sugar                     

¼ cup butter                                                    

1/3 cup flour

2 teaspoons cinnamon

1 cup chopped nuts

Combine all dry ingredients. Cut in butter to make a crumb topping. Spread over sweet potato mixture.  Bake uncovered at 350 degrees for 40 minutes. 

Can be made ahead.