Mashed Sweet Potatoes

Ingredients

4 sweet potatoes (yams)

¼ teaspoon salt

¼ cup unsalted butter

2 eggs

1 teaspoon vanilla extract

½ teaspoon cinnamon

½ half white sugar

2 tablespoons heavy cream

3 tablespoons flour

¾ cup packed light brown sugar

½ cup chopped pecans

¼ cup unsalted butter, chilled and cubed

Directions

Preheat oven to 350°. Lightly grease a 13x9-in pan

Sweet potatoes: Baked sweet potatoes 35 minutes in preheated oven or until they are softened. Cool, peel and cut into cubes. Reserve ⅓-½ of the sweet potatoes. Set aside.

In a large bowl mash the remaining sweet potatoes, salt, butter, eggs, vanilla extract, cinnamon sugar and heavy cream. Mix in the unmashed sweet potato chunks. Transfer to the prepared baking dish

Pecan topping: in a medium bowl combine the flour, brown sugar and chopped pecans. Use a pastry cutter, fork or your hands to cut in the butter to a coarse meal texture. Sprinkle topping over sweet potatoes to completely cover.

Bake 30 minutes until topping is crisp and lightly browned