The streusel topping for this is heavy on the nuts, with less flour and sugar; a bit healthier that way. And it still tastes decadent! Sweet Potatoes take little prompting to make a tasty dish. They're already so rich and sweet. Modify the recipe if necessary; for low-fat, you can omit the egg yolks, and use milk instead of cream. For dairy-free, you can substitute soy milk (or even coconut milk) for cream and eggs, and olive oil for the butter. Serves 6 or so.

Ingredients:

• 3-5 sweet potatoes (weighing approx. 2 1/4 lb. total)
• 2 eggs
• 1/4 c. cream
• 1 TBS. olive oil
• 1 tsp. vanilla
• 1/2 c. brown sugar
• 1/4 c. flour
• 1/2 c. pecans, chopped
• 2 TBS. soft butter
  

Bake in oven at 375 degrees, one hour or so, until tender (a day early if necessary): > 3-5 sweet potatoes (weighing approx. 2 1/4 lb. total)

Let potatoes cool, then slip skins off. In bowl, mash w/ potato masher or fork, then add to bowl: > 2 eggs > 1/4 c. cream > 1 TBS. olive oil > 1 tsp. vanilla

Put mixture into oiled casserole dish or 8" square pan. Top with mixture of the following: > 1/2 c. brown sugar > 1/4 c. flour > 1/2 c. pecans, chopped > 2 TBS. soft butter

Bake at 375 degrees for 35 minutes, until topping is golden brown.

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