3 large eggs
6 c. canned sweet potatoes or yams, drained
2/3 c. white sugar
2/3 c. butter, melted or butter
1/2 c. heavy cream or nondairy creamer
1 1/2 tsp. vanilla extract
1 c. packed light brown sugar
1/3 c. all-purpose flour
1 c. finely chopped pecans
1/3 c. butter, cut in small pieces
12 pecan halves for garnish

Preheat oven to 350°F. Grease a shallow 2-quart baking dish. Beat eggs in a large bowl. Stir in potatoes. Mash smoothly. Add remaining ingredients. Mix well. Spread evenly in baking dish.

Prepare topping by mixing sugar, flour and nuts in a medium size bowl. Work in butter with hands until well blended. Sprinkle evenly over potato mixture.

Bake 60 to 70 minutes until topping is browned and bubbly. Garnish with pecan halves.