3 lg. eggs, beaten
5 lbs. fresh sweet potatoes or yams, boiled, drained, peeled and mashed (6 c.)
2/3 c. granulated sugar
2/3 c. butter, melted
1/3 c. heavy cream
1 tsp. vanilla
1/2 tsp. each: ground nutmeg and allspice

Potato mixture: Beat eggs in large bowl. Stir in potatoes until well blended. Add remaining ingredients, mix well. Spread evenly into greased shallow 2 quart baking dish.

TOPPING:

1 c. packed light brown sugar
1/3 c. all-purpose flour
1 c. finely chopped pecans
1/3 c. butter, cut in sm. pieces

Topping: Mix sugar, flour, and nuts until well blended. Work in the butter with hands until well mixed. Sprinkle evenly over potato mixture. Bake until topping is browned and crumbly, about 60-70 minutes at 350 degrees.