Servings: 3

1 cup cooked and mashed sweet potatoes 1 cup cooked and mashed sweet potatoes
1/3 cup sugar ⅓ cup sugar
2 tablespoons melted butter, plus 1 tablespoons melted for butter topping 2 tablespoons melted butter, plus 1 tablespoons melted for butter topping
1 egg 1 egg
1/3 tsp vanilla ⅓ tsp vanilla
1/3 tsp ground cinnamon ⅓ tsp ground cinnamon
1/4 tsp salt ¼ tsp salt
1 dash ground nutmeg 1 dash ground nutmeg
1 1/2 Tbs half and half, whole milk or heavy cream 1 ½ Tbs half and half, whole milk or heavy cream
1/3 cup brown sugar ⅓ cup brown sugar
1/3 cup chopped pecans ⅓ cup chopped pecans
2 tablespoons flour 2 tablespoons flour

Preheat oven to 325 °F. Mix sweet potatoes, sugar, spices, 2 tablespoons butter, egg and vanilla. Beat with an electric mixer until smooth. Add cream, mix well. Pour into greased ramekins. Add topping. Bake for 20 minutes
For topping: Mix together 1 tablespoon butter, brown sugar, flour and nuts with fork; sprinkle over top of casserole.