Sweet Potato Casserole

What a great dish! I enjoy this one because it is like a taste of dessert at dinner. Obviously great with turkey and chicken - certainly a crowd pleaser.

The topping here is the same as the other sweet potato recipe (in fact, it originated here and I liked it so much I transferred it to the other one).

Ingredients

5 sweet potatoes
1/4 teaspoon salt
1/4 cup butter
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup white sugar
2 tablespoons heavy cream
Topping:

1/4 cup butter, softened
3 tablespoons all-purpose flour
3/4 cup packed light brown sugar
1/2 cup chopped pecans

Cooking Directions

Heat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.

Bake sweet potatoes 50 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.

Melt butter in a large bowl. Allow butter to cool (so eggs don't scramble). Mix salt, 1/4 cup butter, eggs (temper if necessary), vanilla extract, cinnamon, sugar, and heavy cream. Add mashed sweet potatoes and mix (or mash together). Transfer to the prepared baking dish.

In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix (you can prepare this while the potatoes are cooking). Sprinkle over the sweet potato mixture.

Bake 30 minutes, until topping is crisp and lightly browned.