Sweet Potato Crunch

• 2 40 oz cans Bruce's yams
• 2 cups sugar
• 1 stick margarine
• 2/3 cup evaporated milk
• 2 tsp cinnamon
• 1 tsp salt
• 1 tsp vanilla
•  
• The Crunch
• 2 cups light brown sugar
• 2 cups chopped pecans
• 2/3 stick melted margarine
• 1 cup flour

1. Drain yams, keeping about half of one can's worth of the juice. Mash the yams (with reserved juice).
2. Combine with the next six ingredients in a large mixing bowl, mix well.
3. Pour the mixture into a 9x13 casserole greased with margarine. Bake in pre-heated 350° oven for 30 minutes.
4. Combine the crunch ingredients, spread over the casserole and return it to the oven for another 30 minutes or until crunchy.

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