Sweet Potato Crunch

6 sweet potatoes
1 cup sugar
1/3 cup well packed brown sugar
2 eggs
1 stick (1/2 cup) butter, softened
1 tsp. vanilla extract
1 tsp. lemon extract
1 tsp. nutmeg
1 tsp. cinnamon
2 tsp. Cinnamon-Cider Syrup
handful of small marshmallows

Crunch Topping:
1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tbsp. cinnamon

Boil potatoes till tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them till fluffy adding all other ingredients. Pour into a buttered casserole and top with the crunch topping. Bake at 350 for 45 minutes. Sprinkle on marshmallows around the edges and bake additional 5 minutes.