How to go from this to this to this (using real sweet potatoes is the ONLY way to go!)
4-6 baked sweet potatoes
1/2 cup white sugar
2 beaten eggs
4 T softened butter
1/2 cup evaporated milk (can sub cream)
1 tsp vanilla
1 Cup packed brown sugar
2/3 cup flour (can skip this for gluten free recipie)
6 T softened buter
1 cup chopped pecans
Preheat the oven to 325. Scrape the potato out of the skin and put into a mixing bowl. Add all other ingredients and mix well. (If you want super smooth with zero chunks you may want to puree the sweet potato in a food processor or blender first, I however, was satisfied with just mixing it really well)
Place mixture into a 9 x 13 casserole dish. In a separate bowl mix ingredients for topping and sprinkle over sweet potato mixture.
Bake 30 minutes...then thank me!