Steve's Wife's Sweet Potato Casserole

adapted from: Steve G.


3 sweet potatoes (around 3 1/2 - 4 cups)

1/4 tsp. salt

1/2 tsp. cinnamon

4 Tbl. unsalted butter, melted

2 eggs

1 tsp. vanilla

1/2 c. sugar

2 Tbl. heavy cream


Topping:

4 Tbl. unsalted butter, softened

3 Tbl. flour

3/4 c. light brown sugar, packed

1/2 c. pecans, chopped


Preheat oven to 350 degrees.  Pierce sweet potatoes with a fork several times and place on a baking sheet.  Bake until softened, about 45 minutes - 1 hour, depending on the size of your potatoes.  Remove from oven and allow to cool.  When cool, peel and place in a large mixing bowl.  Add the salt, cinnamon, melted butter, eggs, vanilla, sugar and cream.  Beat with a hand mixer for a minute or two until everything is combined and creamy.  Spread evenly into a lightly greased 9x13-inch baking dish.


For the topping:  Combine butter, flour and brown sugar in a small bowl.  Mix with your fingers until it is the consistency of coarse meal (I used cold butter and a pastry cutter to blend the ingredients together).  Stir in the chopped pecans and sprinkle mixture evenly over sweet potatoes.  Bake in preheated oven for 30 minutes.  Serves: around 10.