This is an excellent dish, though I did make some adjustments. Those who said this was almost a dessert were not joking. This *is* a dessert! Texture is that of a chiffon/whipped sweet potato pie, that close southern cousin to pumpkin pie.
I decreased the sugar to 2/3rds but could have cut it back even more and been happy. The topping really provides enough sweetness.
For those with nut allergies, I substituted 2/3 cup dry oatmeal for the pecans, and just toasted it in a non-stick frying pan with the butter until very lightly browned. Add the brown sugar and keep stirring over medium heat until sugar melts and *just* starts to clump. add the flour. The crunchy sugar and oats provides the same/similar texture of the nuts.
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