My husband loves pecans and sweet potatoes. He often reflects on his mother's (she passed away several years ago) variation of sweet potato casserole. After listening to his stories for a couple of years, I finally felt I had enough information to try and reproduce her recipe, even though I'd never had the opportunity to try it myself. Apparently, I hit the nail on the head (so to speak). This one is a family winner.
Bake the sweet potatoes until they are completely soft. Skin them and mash into a fine paste.
Beat the eggs lightly and add them to the potatoes.
Add all the remaining ingredients and mix thoroughly.
Pour casserole ingredients into a buttered 2-quart casserole dish.
Mix all the topping ingredients together in a medium bowl and pour out over the top of the casserole. It should be fairly dry - that's ok. We're wanting it to melt into a caramelized, pecan encrusted topping.
Place the casserole in the oven and bake for 30 to 40 minutes or until the top is a gorgeous, browned caramelized crust.