Sweet Potato Pie

from Sheila Arensmeyer

Base:
3 cups mashed sweet potatoes
2 eggs
1/2 cup sugar
1/4 cup half-and-half cream
1/4 cup butter, softened
2 tsp. vanilla
1/8 tsp. salt

Topping:
1/2 cup packed brown sugar
2 T all-purpose flour
1/4 cup cold butter
1/2 cup chopped pecans (or walnuts)

In a large mixing bowl, combine the first seven ingredients (above); beat until light and fluffy. Transfer to a greased 10x7x2-inch baking dish.

For topping, combine brown sugar and flour in a bowl; cut in butter until crumbly. Fold in nuts. Sprinkle over sweet potato mixture (base). Bake, uncovered at 350 for 30-35 minutes or until a knife inserted near the center comes out clean.

(Our family of 15 could EASILY have eaten a double portion of this for Thanksgiving, 2019 but I only made one batch, which I divided in two in two cake pans.)