So basically this is the same recipe for the sweet potato part of this amazing dish as the one that is already posted on this site. Basically just a third way to top this scrumptious side. (You might want to check out the topping options on my other recipe just for the heck of it. Search under Sweet Potato Casserole. Original recipe from Southern Living magazine.)

Anyway, this is the same recipe until you get to the topping. And why the same recipe you might ask? Well, basically it’s a well-known fact that you simply can’t improve on perfection. And the sweet potato mixture on this recipe is truly the best use of sweet potatoes I have ever experienced.

But enough about this recipe and how glorious it tastes. It also happens to be easy to prepare. And it can be made the day before. So for the quintessential dish to serve over the holidays, this dish could not be more ideal. But don’t take my word for it. Ask your family and friends what they think about this sweet potato delectable after you serve it at your next feast. I bet you get nothing but positive responses. If not, consider finding a new set of friends or adopting new family members. Because this recipe is just that delicious and worthy only of adoration and praise.

Thank you again Southern Living for the sweet potato portion of this recipe. The topping, well you have only me to blame! Happy holidays everyone.

• 4½-5 lbs. ruby or garnet sweet potatoes (sometimes labeled incorrectly as yams)
• ¾ c. + ½ c. brown sugar, divided
• ¼ c. whole milk
• ¾ c. (1½ sticks) butter, room temperature, divided
• 2 lg. eggs, room temperature
• 1 tsp. vanilla
• ½ tsp. kosher salt, divided
• ½ c. unbleached all-purpose flour
• ¾ c. chopped pecans

Bake sweet potatoes in a pre-heated 400 degree oven for about 1 hour or until tender. Reduce heat to 350 degrees. Let sweet potatoes cool to touch; peel and mash with an electric mixer. Add the ¾ cup brown sugar, milk, ½ cup of the soft butter, eggs, vanilla, and ¼ teaspoon of the salt. Beat until smooth. Pour mixture into a buttered 9×13-inch baking dish or casserole dish.

Combine the flour, remaining ½ cup brown sugar, remaining ¼ cup butter (melted) and remaining ¼ teaspoon salt in a medium bowl until moist and the mixture clumps together. (Your fingers or a serving fork work well for this step.) Mix in the pecans and spread over the top of the sweet potatoes in an even layer. Bake at 350 degrees until mostly set in the center and golden on top, 25 to 30 minutes. Allow to sit for 10 minutes or so before serving.

Note: If preparing casserole ahead of time, cover and refrigerate before adding any topping. About 90 minutes before serving, pull the casserole out of the refrigerator. Just before placing casserole in your pre-heated 350 degree oven, add the topping, and bake for 30 minutes or until filling is mostly set and topping nicely browned. Let sit for 10 minutes or so before serving.