6 large or 8 to 10 medium sweet potatoes, baked
1/2 cup melted unsalted butter
1/4 cup heavy cream
2 eggs, beaten
1/2 teaspoon cinnamon
1 teaspoon vanilla
Salt to taste
3/4 cup toasted chopped pecans
Heat oven to 350 degrees. Peel and mash sweet potatoes. In a bowl, combine them with butter, cream, eggs, cinnamon, vanilla, salt and 1/2 cup pecans. Blend thoroughly. Place mixture in a casserole; top with remaining pecans. Bake 30 minutes.