The greatest thing about serving this casserole at Thanksgiving is it reduces the need to have either a sweet potato pie or a pecan pie for dessert. Although not overly sweet, this gives you the taste of both but in a casserole. It's just DELICIOUS, REALLY easy to make ahead, and then when you go to reheat it, take a spatula, cut down the center lengthwise, and make the troughs the other way, and this will reduce the time needed to reheat. Pop it in after you take out the turkey, and it's ready for table by the time you're all cooled and carved.
Oven at 350
5 cups Sweet Potatoes, boiled and slightly cooled
Mash in a stick of softened butter
Beat five eggs and add, stirring quickly so the eggs don't scramble
Turn in 1 can of condensed milk
1 teaspoon vanilla extract
1/2 teaspoon allspice
1/2 teaspoon cinnamon
dash of cloves
whisper of nutmeg
1 1/2 cup Turbinado sugar
Mixing thoroughly
Pour that in to a WELL GREASED 9x12 glass casserole dish
cover with topping:
1 stick of butter
1 1/4 cup well-packed brown sugar
1/3 cup flour
1 1/4 cups chopped pecans
bake for 25 minutes until a golden bubbly
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