Sweet Potato Casserole

2 1/2 lb, can (about 3 cups) sweet potatoes, drained
1/3 cup sugar
2 eggs
1 Tablespoon vanilla
1/2 cup butter, softened

TOPPING:
1 cup brown sugar
1/3 cup flour
1/3 cup butter, room temperature
1 cup pecan pieces

Preheat oven to 350°.

Beat together sweet potatoes, sugar, eggs, vanilla, and butter. Pour into a non stick sprayed 8 inch square baking dish.

In a medium sized bowl, work together the brown sugar, flour, butter and pecan pieces for the topping. Spread over the sweet potato mixture.

Bake 4045 minutes or until top is lightly browned.
Center may not be set but will firm up as it cools. Allow to rest appropriately 15 minutes for casserole to set before serving.