3-cups cooked, mashed sweet potatoes                                Pecan Crunch Topping:

6-tablespoons butter, melted                                       3/4-cup packed brown sugar

1/4-cup sugar                                                            1/3-cup flour

1/2-cup orange juice                                                   1/4-cup butter, softened

1-teaspoon grated orange zest                                    1 1/4-cup chopped Texas pecans

1 egg

1-teaspoon vanilla

In large bowl combine above ingredients and beat with electric mixer. Pour into 2 quart casserole. In small bowl mix brown sugar, flour and butter; stir in pecans. Sprinkle evenly over top of sweet potato mixture. Bake at 350 degrees for 25-35 minutes, until topping is slightly browned and crisp.