3 lg. eggs
5 lb. fresh sweet potatoes
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. ground allspice

TOPPING:

1 c. light brown sugar
1/3 c. all-purpose flour
1 c. chopped pecans
1/3 c. butter, cut in sm. pieces
12 pecan halves, for garnish

Boil, drain, peel and mash sweet potatoes. Heat oven to 350 degrees. Grease a shallow 2-quart baking dish. Beat eggs in a large bowl. Stir in potatoes until blended. Add granulated sugar, melted butter, cream, vanilla and spices. Mix well. Spread evenly in prepared baking dish.

TOPPING: Mix brown sugar, flour and chopped pecans in medium-size bowl. Work butter with hands until well blended. Sprinkle evenly over potato mixture. Bake 60 minutes until topping is browned and bubbling. (Makes 12 servings.) Garnish with pecan halves.