Rich and creamy, whipped sweet potato casserole with a crunchy brown sugar, coconut and pecan streusel topping.

Whipped Sweet Potato Casserole

4 medium sweet potatoes, baked, peeled and mashed

3 large eggs, beaten

1 cup heavy cream

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 cup chopped pecans - divided use

1 cup packed brown sugar - divided use

2 tablespoons white corn syrup

14 teaspoon salt

1/2 teaspoon vanilla extract

2 tablespoons bourbon (optional)

1/4 cup butter, melted

1/2 cup all-purpose flour

1/2 cup shredded or flaked sweetened 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.