Praline Sweet Potatoes

Ask, and you shall receive (all things in life should be so gratifying!)

4 cups mashed sweet potatoes (if using a canned variety with syrup, make sure to drain them and use less sugar. I use fresh, bake them until squashy, and mash them in the mixer)
1/4 cup white sugar (+ or minus to taste)
2 tablespoons vanilla extract
1 tsp finely chopped ginger (or 1/2 tsp powdered)
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg(all spices to taste)
4 eggs, beaten
1 cup heavy cream (or the milk of your choice)
Topping:1/2 stick (real) butter, cold and cut into 1/2 inch slices
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/2 cup chopped pecans
DIRECTIONS
Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and cream. Blend well, and spread evenly in casserole dish. Prepare the topping by using a pastry cutter or 2 knives to mix the butter, brown sugar and flour into a crumble. Mix in pecans, and sprinkle over sweet potato mixture. Bake for 30 minutes to an hour in the preheated oven (depending on the size of your dish-- mine was small and packed full, so it took longer).