Sweet Potato Crunch

Sweet Potato Crunch 5 medium yams, or sweet potatoes 2 cups sugar 1 tsp salt 4 eggs, beaten 1 stick butter, melted 1 cup milk 1 teaspoon vanilla Preheat oven to 375 F. Pierce each sweet potato several times with the tines of a fork. Place each potato on a rimmed baking sheet lined with foil. Bake until tender about 45 minutes. Test with a knife inserted in a potato, it should offer no resistance. Once potatoes are done, peel the potatoes and place in a medium bowl. Add the remaining ingredients, blend until well incorporated. Pour into a medium baking dish. Now for the Crunch/Topping: 2 cups brown sugar 2/3 cup flour 2 cups pecans, chopped 2/3 cup melted butter Mix together in a medium bowl, top on top of the yam mixture. Bake at 350 F for 35 minutes.