3 cups mashed sweet potatoes 2 eggs 1/2 cup sugar 1/4 cup half-and-half cream 1/4 cup butter, softened 2 teaspoons vanilla extract 1/8 teaspoon salt TOPPING: 1/2 cup packed brown sugar 2 tablespoons all-purpose flour 1/4 cup cold butter, cubed 1/2 cup chopped pecans

In a large bowl, combine the first seven ingredients; beat until light and fluffy. Transfer to a greased 11-in. x 7-in. baking dish.

For topping, combine the brown sugar and flour in a bowl; cut in butter until crumbly. Fold in pecans. Sprinkle over sweet potato mixture.

Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°. Yield: 6-8 servings.