THANKSGIVING SWEET POTATO CASSEROLE

From my Mom - giving credit to Diane :)

2 1/4 - Pound of Sweet Potatoes, peeled and chopped
1 cup - Half & Half
3/4 cup - Packed Brown Sugar
1 tsp - Salt
2  - Large Eggs
2 tsp - Vanilla Extract
Cooking spray

TOPPING
1 1/2 cup - Miniature Marshmallows
1/2 cup - All Purpose Flour (about 2 1/4 oz.)
1/4 cup - Packed Brown Sugar
1/4 tsp - Salt
2 TBSP - Chilled Butter, cut in small pieces
1/2 cup - Chopped Pecans Toasted

1.  Pre-heat oven to 375 degrees.  
2.  Place potatoes in a Dutch Oven and cover with water.  Bring to a boil.  Reduce heat and simmer for 20 minutes or until very tender.  Drain. 
3. Place potatoes in a large bowl.  Add half & half, 3/4 cup sugar, 1 tsp salt and vanilla and beat with mixer at medium speed.  Add eggs and beat well.  Mixture will be thin.  Scrape mixure into a 13 x 9 inch baking dish coated with cooking spray. 
4.  Prepare topping.  Sprinkle marshmallows over top of casserole.  Add flour, brown sugar and salt to a medium bowl.  Add butter and cut with a pastry cutter until mixture resembles a coarse meal.  Stir in pecans and sprinkle over potato / marshmallows.
5.  Bake at 350 degrees for 30 minutes until golden brown.  Yields 16 servings.