Award-Winning Nutty-Crunch
Sweet Potato Casserole

Potatoes

6 cups cooked, mashed sweet potatoes

1 cup firmly packed brown sugar

1 cup granulated sugar

2 large eggs, lightly beaten

2 teaspoons vanilla extract

2 teaspoons salt

1 teaspoon cinnamon

1 cup heavy cream

1 stick butter

Topping

1 cup firmly packed brown sugar

c2 cup all-purpose flour

1 teaspoon salt

1 teaspoon cinnamon

1½ sticks butter, melted

2 cups chopped pecans

To make the potatoes, preheat the oven to 350 degrees. Cream together the sweet potatoes, brown sugar, granulated sugar, eggs, vanilla, salt, cinnamon, cream, and butter. Whip with a handheld electric mixer until smooth. Spread the mixture in an 11 x 9-inch glass baking dish.

To make the topping, combine all the topping ingredients in a large bowl. Sprinkle the topping on the potatoes in the baking dish. bake for 30 to 40 minutes, or until bubbly and lightly browned.

Makes 10 to 12 servings