Sweet Potato Casserole

6 medium-size sweet potatoes (about 3 lbs.)

1/4 C. sugar

1 egg, lightly beaten

1/4 C. half-and-half or whole milk

1/2 t. salt

Topping:

1/4 C. packed light brown sugar

3 T. unsalted butter at room temperature

3 T. flour

2/3 C. finely chopped pecans

Cook whole unpeeled sweet potatoes in simmering water for about 20 to 30 minutes or until tender when pierced with a fork. Run under cold water. When cool enough to handle, slip off the skins.

Cut sweet potatoes into chunks and place in a large bowl with sugar, egg, half-and-half and salt. Beat until fluffy.

Place mashed sweet potatoes in a greased or sprayed 9-by-13-inch pan.

At this point the sweet potatoes can be frozen up to two weeks.

Using fingers or a fork, work brown sugar, butter and flour together. Blend in pecans. Place in a plastic bag and freeze.

Thaw frozen sweet potatoes and topping in refrigerator, one to two days using.