Casserole:

3 eggs
1 1/3 c. whipping cream
1/2 tsp. nutmeg
5 to 6 lb. sweet potatoes, boiled, drained and mashed
2/3 c. sugar
1 tsp. vanilla
1/2 tsp. allspice

Topping:

1 c. brown sugar
1 c. pecans, chopped
1/3 c. flour
1/3 c. butter, cut into pieces

Beat eggs and stir in the potatoes; add the rest of the ingredients and mix well. Spread into a greased 2-quart shallow baking dish.

Mix together topping ingredients and put on top of sweet potato mixture.

Bake at 350°F for 60 to 70 minutes.

Makes 12 servings.