Preheat oven to 350 degrees. Grease 13 x 9-inch cake pan.

SWEET POTATO MIXTURE:

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

Beat eggs in large bowl. Stir in potatoes until blended. Add remaining ingredients; mix well. Spread evenly in prepared baking dish.

TOPPING:

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

Mix sugar, flour and nuts in medium-sized bowl. Work in butter with hands until well blended. Sprinkle evenly over potato mixture.

Bake for 60 to 70 minutes, until topping is brown and bubbling. Serves 12.