Ingredients
Casserole:
- 3 medium sweet potatoes, 1 ½ lbs or so
- ½ cup cream, half and half works well
- ½ cup light brown sugar, packed
- ½ cup white sugar
- 2 tsp cinnamon
- ⅛ tsp ground cloves
- ¼ tsp powdered ginger
- ¼ tsp ground nutmeg
- 1-2 tsp vanilla extract
- 1-2 Tbsp all-purpose flour
- ½ cup butter, melted
- 2 eggs, beaten
Topping:
- ½ cup all-purpose flour
- 1 cup chopped pecans
- 1 cup light brown sugar, packed
- ½ tsp cinnamon
- 5 Tbsp butter, melted
Instructions
- Preheat oven to 400°.
- Poke a few holes in the sweet potatoes with a fork.
- Bake for 1 hour or until fork-tender.
- Remove from the oven and let cool. Turn the oven down to 350°.
- Cut open the sweet potatoes and scrape the insides into a large bowl. Mash the potatoes.
- Add the cream and mix thoroughly until creamy.
- Add the brown sugar and white sugar and mix well.
- Add in the spices, flour, and melted butter and mix well.
- Add the eggs and mix again.
- Spoon the mixture evenly into a 9x9 inch pan and set aside.
- In a medium bowl, combine all of the topping ingredients and stir until crumbly.
- Spoon the topping mixture evenly on top of the sweet potato mixture.
- Bake at 350° for 30 minutes, until topping is bubbling and brown, let cool for 10 minutes at least and serve.