Filling:
4 lbs sweet potatoes
1/2 cup butter melted
3/4 cup Half & Half or Milk
1/2 cup brown sugar
1 tsp Vanilla
1 tsp salt
1/2 tsp cinnamon
Topping:
1/2 cup butter melted
1/2 cup flour
3/4 cup brown sugar
1 cup chopped pecans
1/2 tsp salt
1/2 tsp cinnamon
Directions:
Preheat oven to 350°. Grease 9×13 dish.
Wash and peel sweet potatoes. Cut in half.
Place potatoes in large pot and cover with cold water.
Bring to boil and cook 15-20 minutes until tender
Drain water from potatoes and return them to pot.
Add melted butter, half & half, brown sugar, vanilla, salt and cinnamon to potatoes. Mash until smooth.
Pour into prepared dish and spread evenly.
In medium bowl, stir together melted butter, flour, brown sugar, pecans, salt and cinnamon until moistened.
Crumble topping evenly over the sweet potatoes.
Bake in preheated oven for 30-35 minutes until set.