You'll have to trust me on these potatoes without a picture, as I haven't made them in awhile. I will try to post a picture at some point. Forget the mini marshmallow topping and the sticky, syrupy sweet potatoes that make everyone turn their nose in disgust. I have converted many an avowed sweet potato hater - including Husband - with this fabulous casserole. If you want to be a purist, you can use fresh sweet potatoes; I rather prefer to use canned because 1. Thanksgiving is stressful enough without peeling two kinds of potatoes and 2. the canned variety, having sat in canning liquid, seem to lose some of that fibrous texture common in sweet potatoes. But of course, it's up to you.
This recipe, with some minor changes, comes from my Mother, who has to e-mail it to me at every major holiday since I can't seem to keep track of it from year to year. Thanks Mom!
Sweet Potato Casserole - serves 6 - 8
4 pound sweet potatoes (about 2 large cans in light syrup, drained) - if using fresh, peel and chop into 1" chunks, then boil in salted water.
1/3 cup butter
2/3 cup honey
1 tsp vanilla extract
2 tsp flour
a good pinch cayenne
Preheat oven to 350. Mash together with electric hand mixer until just blended. Butter a 9" square Pyrex baking dish and place the mashed sweet potatoes in.
1 cup chopped pecans
1/3 cup butter, melted and cooled slightly
1/3 cup flour
1/2 cup brown sugar
Combine the ingredients and spread evenly over the sweet potatoes. Bake for 35 minutes or until lightly browned and hot. This recipe may be assembled a day ahead of time and baked before serving.