Cook's Note: The scrumptious crunchy topping makes this sweet potato casserole a family favorite.

serves 8 to 10

Ingredients

• 5 sweet potatoes, between 4 1/2 and 5 pounds (I use Garnet yams)
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, at room temperature
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/3 cup white sugar
• 2 tablespoons cream

Ingredients for Toffee Pecan Topping

• 1/4 cup unsalted butter, at room temperature
• 3 tablespoons all-purpose flour
• 2/3 cup packed light brown sugar
• 1 cup chopped pecans

Preparation

Preheat oven to 350 degrees. Lightly butter or spray a 9 x 13-inch glass baking dish.

Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel and mash. Instead of oven-baked, you may peel and boil the sweet potatoes (my preferred method) or cook them in the microwave.

In a large bowl mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla, cinnamon, sugar and cream. Transfer to the prepared baking dish.

In a medium bowl, combine 1/4 cup butter, flour, brown sugar and chopped pecans. Mix with a pastry blender or your fingers to the consistency of coarse meal and sprinkle over the sweet potato mixture.

Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

Note: For extra flavor, toast the pecans before adding them to the topping mix. Spread pecans on a cookie sheet and bake at 350 degrees for about 7 minutes, or until fragrant. Chop or break up into pieces when cool.