Preheat your oven to 350 degrees.

You must wash, and pat dry the sweet potatoes like when you make baked potatoes.

Take a long skewer and stab through the sweet potato; this will stop the sweet potato from exploding as you bake the sweet potato.

Bake at 350 degrees for at least 55 minutes until it is soft; mine took about 70 minutes to be soft enough.

**You can bake the sweet potatoes at 400 degrees for 45 mintues to an hour if you need it to be sooner**

Once your sweet potatoes have cooled off, peel the skin off them, and I slice the sweet potato in half with a knife to make it easier.

Place the peeled sweet potatoes into your mixing bowl; I put mine straight into my Kitchen Aid Mixer bowl; you can quarter them as you put them in the pan.

Add butter, eggs, vanilla, ground cinnamon, sugar, and heavy cream to the mixing bowl with the cooked sweet potatoes.

Turn your mixer, either the kitchen aid or electric mixer, on low and allow everything to blend.

Spray a 9X13 baking pan with a nonstick spray.

Use a spatula and scrape the sweet potato filling into the pan and smooth it out in a level layer into the bottom of the baking pan.

In a small mixing bowl, combine the flour and brown sugar.

After that, stir your chopped pecans into the mixture.

Sprinkle the mixture over the sweet potato filling in the dish.

Place in the oven and bake for 30-45 minutes.