Three smallish sweet potatoes (red ones), peeled and boiled
1/3 cup butter
1/8 cup of brown sugar (a little less because the potatoes are pretty sweet on their own)
2 eggs, slightly beaten
1 teaspoon vanilla
2 teaspoons cinnamon
1/3 cup whipping cream
Beat all until smooth and spoon/pour into souffle dish.
Then take 1 cup coarsely chopped pecans
1/2 cup brown sugar
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
2 tablespoons melted butter
Mix together and top the potatoes. Bake until warm through and the sugar on top is melted.
I almost forgot the melted butter and so some of my topping got mixed in with my potatoes, but it all came out so crunchy-sweet and tasty, I just loved this recipe!
I adapted this from a recipe in the Christmas with Southern Living 2006; I cut the sugar down significantly (the actual recipe calls for 1/4 cup in the potatoes and 2/3 cup in the topping), increased the cinnamon, and added the oatmeal (from another recipe).
