Sweet Potato Casserole

6 medium sweet potatoes
1/4 tsp. salt
2 T. butter, softened
2 eggs
1-1/2 tsp. vanilla extract
3/4 tsp. cinnamon
1/3 cup sugar
1/4 cup heavy cream or half-and-half

Streusel topping:
4 T. chilled butter (1/2 stick)
1/4 cup flour
3/4 cup packed light brown sugar
1/2 cup chopped pecans

Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch baking pan and set aside. Peel, quarter and boil sweet potatoes for 10-15 minutes until fork tender; drain and dry well. Or, pierce 3 sweet potatoes with a form and microwave until softened. This can take anywhere from 6 to 15 minutes . . . Repeat with the remaining sweet potatoes. When cool enough to handle, peel the sweet potatoes and place in a mixing bowl. Mash with a fork or potato masher. Add the salt, butter, eggs, vanilla, cinnamon, sugar and cream and mix until smooth. Spoon into the baking dish and spread evenly.

For the streusel topping: In a medium bowl, combine the butter, flour and brown sugar. Mix with 2 forks or knives, a pastry blender or your fingers to the consistency of coarse meal. Stir in the pecans if using. Sprinkle over the sweet potato mixture. Bake at 350 degrees for 30-45 minutes or until the topping is crisp and lightly browned.

Serves 6-8.

From Penzeys Spices catalog, Thanksgiving 2010, p. 17.