16 medium sweet potatoes, cut in half and quartered
2 cups crushed pineapple, drained
1-1/2 cups sugar
6 Tbsp butter, melted
2 tsp salt
2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/2 cup brown sugar
2 Tbsp butter, melted
1/3 cup all-purpose flour
1 cup pecans or walnuts, chopped
Position an oven rack to the lower third of the oven and preheat to 350°F. Lightly grease a 9'' x 13'' baking dish.
In a large stockpot, boil the sweet potatoes until soft, approximately 40 minutes.
Meanwhile, make the topping. Combine the brown sugar, butter, flour, and nuts in a small bowl. Set aside.
When the potatoes are cool enough to handle, remove the skins and put the potatoes in the bowl of a stand mixer, along with the pineapple, sugar, butter, salt, and spices. Fit the mixer with a flat beater and beat until smooth. Stir in the eggs one at a time.
Spread the mixture into the baking dish and sprinkle on the topping. Bake 30-40 minutes.
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