Sweet Potato Bake: Recipe and Notes

[shalom]

Difficulty: Easy

Preparation:  20 minutes

Bake Time:  30 minutes, 325 degrees F

This makes quite a bit....it filled a 2-quart stoneware baker, and I'm sure you could half the recipe for a smaller crowd.  You could easily substitute in 8 large sweet potatoes baked then peeled.

Ingredients
2 40-oz. cans of sweet potatoes/yams, drained (mine were in light syrup)
1/2 cup brown sugar (I swapped sugar types and halved this from 1 cup of white in the original recipe)
1 stick of butter, melted
2 eggs
1 teaspoon vanilla
1 teaspoon ground cinnaomon
1/2 cup heavy cream, half and half, or milk

Topping
(I did not try, because I am going to substitute it for the traditional browned marshmallows tomorrow when I heat and serve this).
1 cup brown sugar
3 tablespoons butter, melted
1/3 cup all-purpose flour
1 cup pecans or walnuts, chopped
Mix together with fork and sprinkle over top of casserole

Directions
Preheat oven to 325 degrees F.  Mix all ingredients together except cream.  Beat by hand or with an electric mixer (easier!) until smooth.  Add cream and mix well.  Pour into greased casserole dish. Add topping.  Bake for 30 minutes.