Bentley's Drunken Sweet Potatoes with Crunch Topping (copycat recipe)

BENTLEY'S DRUNKEN SWEET POTATOES
(copycat recipe)

4 large sweet potatoes, peeled
1 stick (1/2 cup) butter, softened
3/4 cup light brown sugar
1/8 tsp. salt
1 teaspoon vanilla extract
2 eggs
1/4 cup whiskey (or rum)
1/2 cup chopped pecans, divided use

FOR THE CRUNCH TOPPING:
1/3 cup butter, melted
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tablespoon ground cinnamon

Boil sweet potatoes in water for 35 minutes, or until tender. Drain and cool slightly.

Mash the potatoes and butter together with an electric mixer. Stir in sugar, salt, vanilla, eggs and whiskey.

Spread 1/2 the sweet potato mixture in a greased 2-quart casserole dish, then sprinkle 1/4 cup of the pecans on top. Spread the remaining sweet potato mixture on top; set aside.

Mix together the ingredients for the crunch topping. Sprinkle on top of the sweet potatoes.

Bake in a 325 degree F oven for 35 minutes.

Makes 6-8 servings