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4 medium sweet potatoes, baked, peeled and mashed

3 large eggs, beaten

1 cup heavy cream

1/4 teaspoon nutmeg

1/2 teaspoon ground cinnamon

1 cup chopped pecans, divided

1 cup packed brown sugar, divided

2 tablespoons white corn syrup

14 teaspoon salt

1/2 teaspoon vanilla

2 tablespoons bourbon (optional)

1/4 cup butter, melted

1/2 cup all-purpose flour

1/2 cup coconut

1. Preheat oven to 350*F (175*C). Grease a 2-quart casserole dish; set aside.
2. Combine sweet potatoes, eggs, cream, nutmeg, cinnamon, 1/2 cup pecans, 1/2 cup brown sugar, syrup, salt, vanilla and bourbon, if desired. Place in prepared casserole dish.
3. Combine butter, flour, coconut, remaining brown sugar and pecans and mix until coarse and crumbly.Sprinkle on top of sweet potato mixture. Bake for 45 minutes.

Serves 6 to 8.