Ingredients
6 sweet potatoes
1 cup sugar
1/3 c. well packed brown sugar
2 eggs
1 stick butter, softened
1 tsp. vanilla extract
1 tsp. lemon extract
1 tsp. nutmeg
1 tsp. cinnamon
2 t. 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 tblsp. cinnamon
Boil potatoes til tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them til 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.
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