5 lb. sweet potatoes or yams
3 eggs, slightly beaten
2/3 c. white sugar
2/3 c. melted butter
1/3 c. cream or evaporated milk
1 tsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. allspice

Boil sweet potatoes until tender. Peel and mash so you have 6 cups mashed. Mix well with eggs; add remaining ingredients. Mix and put in greased 2 quart shallow pan.

ADD TOPPING:

1 c. packed brown sugar
1/3 c. flour
1 c. finely chopped pecans
1/3 c. butter

Cut into small pieces. Mix and work with hands until blended. Sprinkle evenly over top. Bake 60-70 minutes until browned and bubbling. Garnish with pecan halves. Serves 12-16. This is a large recipe and will actually be plenty for 20 minutes, so recipe can be cut in half.