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.