I started thinking about Thanksgiving and all the food that my family and I will enjoy next Thursday (next being the one next week, not the one after that ;). Anyway, that led me to think about my sweet potato recipe. Ok, I actually make it with yams because they just taste better, but I still, after 23 years, call it my sweet potato recipe…so sue me.

My mom always used to make a yam thing with marshmallows on top and as much as I love yams I just hated that dish. I know, no respect. lol. So I was at a friends house for Thanksgiving one year and it was a potluck and one of my friends brought the recipe I’m going to share with you. It was just so damned good that I got the recipe and made it for Christmas dinner for my family. Since then I’ve been told that I shouldn’t show up for Thanksgiving or Christmas dinner without it. The Love, don’tcha just feel it?

So I thought I’d share this incredibly high calorie, wonderful dish with my friends. If any of you make it I hope you like it as much as I do.

Potato mixture
5 lbs of sweet potatoes/yams – boiled, drained, cooled, peeled, and mashed. (After they cool the skin just slides right off) This definitely the most time consuming part of the process.
3 lg eggs
2/3 cup sugar
2/3 cup melted butter
1/3 cup heavy cream
1 tsp. vanilla
½ tsp. each of ground nutmeg and all spice

Heat oven to 350. Grease 9 x13 pan (butter)
Beat eggs in large bowl. Stir in potatoes til blended.
Add remaining ingredients. Mix well. Spread into pan.

Topping
1 cup packed brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup butter cut into small pieces

Mix sugar, flour and pecans in med. bowl. Work butter in w/hands Very, very gooey
Sprinkle evenly over potatoes
Bake for 60-70 minutes until topping is browned and bubbling.

Enjoy!!