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Heat the oven to 400F. Bake sweet potatoes until soft, about 1 1/2 hours. Let cool. Reduce oven to 350F. Peel potatoes; pass them through food mill or mash. Whisk in evaporated milk, sugar, melted butter, vanilla, salt, allspice, and eggs. Blend well. Transfer mixture to 2 quart baking dish. IN a food processor, pulse together cashews, brown sugar, flour, and melted butter until coarsely ground. Crumble cashew mixture over top.
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