Ingredients:

14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)

1/2 cup cream

1/2 cup maple syrup

1 teaspoon vanilla extract

3/4 teaspoon salt

1 large egg, lightly beaten

cooking spray

1/2 cup all-purpose flour / plain flour

1/2 cup packed brown sugar

1/4 cup chilled butter, cut into small pieces

1/2 cup chopped pecans

Directions:

1. Preheat oven to 375 degrees F / 191 degrees C / Gas 5 Moderate. Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat simmer 12 minutes or until tender. Drain.

2. Combine the cream, maple syrup, vanilla extract and salt and egg in a large bowl, stirring with a whisk. Add potato to egg mixture beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.

3. Combine flour and sugar in a food processor pulse to combine. Add chilled butter pulse until mixture resembles coarse meal. Stir in pecans sprinkle over potato mixture. Cover.

4. Bake in preheated for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.

Bon Appetit!