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Preheat oven to 350°F. Place sweet potatoes and apples in large saucepan. Add cold water to cover 1 inch over sweet potatoes; bring to boil on high heat. Reduce heat to medium-low; cover and cook 15 to 20 minutes or until tender. Drain well and return to saucepan. Add 2 tablespoons softened butter, vanilla, 1 teaspoon of the cardamom and salt; mash until well blended and smooth. Spoon into lightly greased 1 1/2-quart casserole dish
Mix brown sugar, 1/4 cup cold butter and remaining 1 teaspoon cardamom in small bowl until coarse crumbs form. Stir in pecans. Sprinkle over sweet potato mixture
Bake 30 minutes or until lightly browned and heated through