3 c. cooked and peeled sweet potatoes
2 eggs, beaten
3/4 c. sugar
1/2 c. heavy cream
1 tsp. vanilla
1/4 c. butter
1/4 tsp. nutmeg

TOPPING:

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

Beat ingredients together. Pour into 2 1/2 quart casserole.

Mix ingredients for topping together until crumbly. Spread over sweet potato mixture. Bake at 350 degrees for 35 to 40 minutes or until lightly browned. Serve warm.