preparation

Makes 8 servings

Preparation time: 25 minutes

Cooking time: 35 minutes

1. Place the potato cubes in a Dutch oven or similar pot and cover with water. Bring to a boil. Reduce the heat and simmer for 10 to12 minutes, until tender. Drain.

2. In a mixing bowl, combine the half-and-half, maple syrup, vanilla, cinnamon, cloves, salt, and pepper. Add the sweet potatoes and mix with a beater set on medium speed or, for a slightly chunkier casserole, just mash with a potato masher. Spoon the potato mixture into a casserole dish.

3. Combine all the topping ingredients. Sprinkle over the potato mixture. Cover with foil and freeze for up to 2 weeks. Defrost in the refrigerator overnight. Preheat the oven to 375°F. Cover and bake for 15 minutes. Uncover and continue to bake for about 20 to 25 minutes until pecans have browned and potatoes are hot.