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3 large sweet potatoes, pealed
1 cup chopped pecans
|1. Place a large boiler with water on the stove over medium high heat. Add the pealed potatoes. Bring to a boil. Cook the potatoes until fork tender.
2. While the potatoes are cooking prepare the topping. In a small bowl combine the flour, pecans, and brown sugar. Stir in 1/4 cup of the butter with a fork until crumbly. Set aside.
3. Drain potatoes and whip. Add sugar, eggs, salt, butter, milk and vanilla. Mix well and put in a greased 1 1/2 quart casserole.
4. Sprinkle evenly with the pecan topping and bake in a preheated 325 degree oven for 30 minutes.