Sweet Potato Crunch

6 c. canned sweet potatoes, drained
2 eggs, lightly beaten
1 c. evaporated milk (not condensed)
¾ c. sugar
1/3 c. butter, cut in chunks
1 t. vanilla

Topping:
1/3 c. brown sugar
½ c. butter, cut in pieces
1 c. pecans, chopped
½ tsp. cinnamon
1/3 c. flour

In large bowl beat sweet potatoes, eggs, milk and sugar until texture of pudding, add more milk if too dry. Add butter and beat until combined well. Add vanilla. Pour mixture into buttered casserole dish. Combine topping ingredients in order listed, add flour and mix until crumbly. Sprinkle over potatoes and refrigerate until baking. Bake at 350 degrees for 45 minutes or until top is well-browned and potatoes have puffed slightly. Makes 16 side dish serving. Refrigerate leftovers.