Grandma Louise's Sweet Potato Casserole With Praline Topping

This is my Grandma Louise's recipe for a sweet potato casserole. I swear it is the best thing I have ever eaten. She makes it every Thanksgiving, Christmas, and Easter. If you are bringing this to a party, it can easily be reheated by covering it with aluminum foil, placing it in an oven at 350°F, and heating it for about 20-30 minutes or until just bubbling. Enjoy! Note: Prep time does NOT include time needed to prepate fresh sweet potatoes/yams.

• Ready In: 1 hr 30 mins
• Serves: 12
• Yields: 1 2-quart baking dish

Ingredients

• Potato Mixture

• 3  large eggs
• 5  lbs fresh sweet potatoes (6 cups) or 5  lbs  yams, boiled, drained, peeled and mashed (6 cups)
• 2⁄3 cup granulated sugar
• 2⁄3 cup butter or 2⁄3 cup margarine, melted
• 1⁄3 cup heavy cream
• 1  teaspoon vanilla
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon allspice

• Topping

• 1  cup  packed light brown sugar
• 1⁄3 cup all-purpose flour
• 1  cup  finely chopped pecans
• 1⁄3 cup butter or 1⁄3 cup margarine, cut in small pieces

• For garnish

• 12  pecan halves

Directions

1. Heat oven to 350°F.
2. Grease a shallow 2-quart baking dish.
3. Potato Mixture: Beat eggs in a large bowl.
4. Stir in potatoes until blended.
5. Add remaining ingredients; mix well.
6. Spread evenly in prepared baking dish.
7. Topping: Mix sugar, flour and nuts in a medium-size bowl.
8. Work in butter with hands until well blended.
9. Sprinkle evenly over potato mixture.
10. Bake 60 to 70 minutes until topping is browned and bubbling.
11. Garnish with pecan halves.