3 lbs. sweet potatoes
4 tbsp. butter, softened, divided
2/3 c. + 3 tbsp. firmly packed light brown sugar
1 (8 oz.) can crushed pineapple in juice
3 eggs, lightly beaten
3 tbsp. molasses
3/4 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. vanilla
1/8 tsp. mace
1/8 tsp. pepper
1/2 c. all-purpose flour
1/4 c. chopped pecans

Cook potatoes in boiling water to cover 45-50 minutes or until fork tender. Grease a 2 quart baking dish; set side.

Drain potatoes; set aside until cool enough to handle. Peel potatoes and place in large bowl. Add 1 tablespoon of butter and beat or mash until almost smooth. Stir in the 2/3 cup brown sugar and next 8 ingredients. Pour into baking dish. Preheat oven to 325 degrees.

In bowl, combine flour and 3 tablespoons brown sugar. With fork, stir in remaining 3 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over potatoes. Bake 1 hour, 15 minutes or until knife inserted in center comes out clean.

Calories/serving: about 365. Preparation: 15 minutes. Total time: 2 1/2 hours.