Whipped Sweet Potatoes with Prailine Topping

TDF times 1,000,000! I'm posting this family favorite recipe that my mom starting making decades ago for Thanksgiving. I remember the recipe being cut out of a newspaper from somewhere. I have seen other sweet potato casserole recipes on the Internet, but I have not seen any that use the exact ingredients that my mom's recipe uses. Also, in my family (besides my husband) we are "topping" kind of people. Maybe I should call this recipe praline topping with sweet potatoes because the topping is the STAR! No dessert can have too much topping, crumble or frosting. So, my mother doubled the topping, and that is how I will be typing it up. (So don't double it yourself, or you will have a 4:2 ratio of topping to sweet potatoes) This really could be a dessert, but we like to serve it with our meal, because let's face it, dessert is accepted anywhere in any meal!

Whipped Sweet Potatoes with Praline Topping

Potato Mixture:
3 eggs
3 pounds sweet potatoes, peeled, boiled and drained
2/3 c sugar
2/3 c butter, melted
1/2 c heavy cream
1 tsp vanilla
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp allspice

Topping:
2 c. brown sugar
2/3 c flour
1 1/4 c pecans, chopped
2/3 c butter, cold, cut into small pieces

Heat oven to 350 degrees. Grease a 9x13 pan with cooking spray. After potatoes have been cooked and cooled, beat potatoes with eggs until nice and fluffy. Add remaining ingredients, and mix well until potatoes are whipped. Spread mixture into prepared pan. Combine topping ingredients in a bowl, combining until mixture results into a crumbly mixture. Pour crumble on top of potato mixture evenly (it will seem like alot, but you will want it, trust me). Bake in preheated oven for 50 minutes until brown and bubbly. Makes 12-16 servings.