Ingredients

3 large eggs
6 C. canned sweet potatoes-drained and mashed
2/3 C. white sugar
2/3 C. melted margarine
1/3 C. heavy cream
1 tsp. vanilla
1/2 tsp. cinnamon
2/3 C. brown sugar
Topping:
1 C. brown sugar
1/3 C. flour
1 C. finely chopped pecans
1/3 C. margarine cut into small pieces

Cooking Instructions

Beat eggs in bowl. Stir in potatoes until blended. Add remaining ingredients. Mix well. Spread in greased shallow 2 qt. baking dish. For topping, mix sugar, flour and nuts in bowl. Work in margarine with hands until well blended. Sprinkle evenly over potato mixture. Bake at 350° for 60-70 minutes until topping is brown. Check it at 45 minutes and cover it loosely with foil at that time so that the topping does not burn.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)