3 eggs
5 lbs. fresh sweet potatoes, boiled, drained and mashed (about 6 cups)
2/3 c. sugar
2/3 c. butter, melted
1/3 c. heavy cream
1/2 tsp. each nutmeg and allspice
1 tsp. vanilla

Heat oven to 350 degrees. Grease 2 quart baking dish. Potato mixture: beat eggs, stir in potatoes until blended. Add remaining ingredients, mix well. Spread in casserole.

TOPPING:

1 c. brown sugar, packed
1/3 c. flour
1 c. chopped pecans
1/3 c. butter, cut in small pieces

Mix sugar, flour and nuts in bowl. Work in butter with hand blender. Sprinkle over potato mixture. Bake 60 to 70 minutes until topping is browned and bubbling. For garnish: place 12 pecan halves on top.