Me too. I never met a sweet potatoe I didn't like. Love em.
Here's my recipe. May be similar to others, but this one we have used for about 10 years. Never anything left.
Make Ahead Sweet Potato Casserole
2 large cans of Sweet Potatoes OR 6 large fresh yams or sweet potatoes, cooked, drained, peeled.
1/4 cup sugar
2 eggs
1 teaspoon real vanilla flavoring
1/3 cup milk (I have lactose intolerance and use Goat's milk. Makes it smooth and rich tasting)
1/2 cup butter
1/3 cup firmly packed brown sugar (light or dark)
1/3 cup chopped pecans or more if you like
2 tablespoons all purpose flour
2 tablespoons butter
2 tablespoons
As stated before, cook, peel, and mash like regular potatoes. Combine with 1/4 cup sugar, eggs, vanilla, milk, and 1/2 cup butter. Beat on medium speed until smooth. Spoon into greased 12 x 8 x 2 inch glass baking dish. Combine brown sugar, pecans, flour, and 2 tablespoons butter, sprinkle mixture over casserole. Bake at 350* for 30 minutes, uncovered.
Tastes better when made the day before, cooked, and refrigerated. Serves 8-12