Sweet Potato Crunch

  6 sweet potatoes
  1 cup sugar
  1 stick (1/2 cup) butter, softened
  1/3 cup well packed brown sugar
  2 eggs
  1 tsp. Cinnamon
  1 tsp. Nutmeg
  1 tsp. Vanilla extract

 

FOR THE CRUNCH TOPPING:
.
  1 cup brown sugar
  1 cup chopped pecans
  1/3 cup melted butter
  1/3 cup flour
  1 tbsp. Cinnamon
  Handful of small marshmallows (for topping)

 

Preheat oven to 350 degrees.

 

Boil potatoes til tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them til fluffy adding all other ingredients. Pour into a buttered casserole.

 

Combine the ingredients for the Crunch Topping (except marshmallows) and spread over the potato mixture.

 

Bake at 350 for 45 minutes.

 

Sprinkle on marshmallows around the edges and bake additional 5 minutes.