Preheat oven to 325.

Peel and chop sweet potatoes. Cook in a large pot of boiling water until tender. (or cook in slow cooker for 4-6 hours with a little water.)

Drain and mash until smooth.

To the mashed sweet potatoes, add the white sugar, salt, butter, cream and vanilla extract. Mix in a stand mixer or an electric hand mixer until smooth.

Transfer to a 9x13 inch baking dish.

In separate bowl, mix the cinnamon, brown sugar, and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

Bake in the preheated oven 25 minutes, or until the topping is lightly brown. (Be careful not to cook too long or the pecans can burn.)