A buttery sweet potato dish with a crunchy topping that our family loves and expects every Thanksgiving.
Preheat oven to 350 degrees F. Grease or butter a 2-quart casserole dish.
Drain canned sweet potatoes. Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth. Reduce speed to low and add sugar, butter, vanlla and eggs. Mix well. Allow any potato fibers to remain on the beater and remove.
Pour sweet potato mixture into the casserole dish. Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over sweet potato mixture and bake for 40 minutes.
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Super good! The topping is awesome…The souffle could have been a lil less sweet but that’s a personal preference. BTW, this isn’t a side…it’s a dessert! YUMMY =)
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Mrs. Farnsworth on 11.24.2010
I am baking this as I type! It smells heavenly…