"This convenient casserole calls for canned sweet potatoes, so preparation time is minimal. The nutty, brown sugar topping adds a bit of crunch. —Anita Briner, Etters, Pennsylvania..."
INGREDIENTS
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2 cans (40 ounces each) sweet potatoes, drained
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8 large eggs, lightly beaten
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1/2 cup sugar
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1/4 cup all-purpose flour
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2 teaspoons vanilla extract
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1 teaspoon salt
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TOPPING:
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1 cup packed brown sugar
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1/3 cup all-purpose flour
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1 cup chopped pecans
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1/4 cup cold butter, cubed