• 14 cups (1-inch) cubed peeled sweet potatoes (about 5 pounds)
• 1/2 cup half-and-half
• 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
• 1/2 cup packed brown sugar
• 1/4 cup chilled margarine, cut into small pieces
• 1/2 cup chopped pecans

Directions:

Prehat oven to 375 F°. Place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.

Combine the half-and-half and next 4 ingredients (half-and-half through 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 13x9-inch baking dish coated with cooking spray.

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

Cover and bake at 375 F° for 15 minutes. Uncover and bake an allitional 25 minutes or until the topping is browned and the potatoes are thoroghly heated.

Yield: 18 servings (serving size: about 1/2 cup)

Per Serving:

Calories: 250 (23% from fat)	Fat: 6.3 g (sat. 2.4 g, mono. 2.5 g, poly. 1 g)
Cholesterol: 22 mg	Sodium: 149 mg
Protein: 3.3 g	Calcium: 49 mg
Fiber; 2.7 g	Iron: 1.2 mg
Carbohydrate: 46.1 g