"This is a dish I concocted years ago as my contribution to the family Thanksgiving feast. The name comes from my brothers and my Daddy, who demand the return of this dish every year. It's sweet and creamy and the perfect compliment to turkey and stuffing. If you like your sweet potatoes less sweet, simply cut back on the brown sugar. Enjoy!"
Cut sweet potatoes in half and boil until soft. Cool the potatoes until they're still moderately warm, and then slide off the skins. This is much easier than peeling them when they're raw. In a large mixing bowl, mash up the potatoes using a potato masher. Add 1 1/2 (or less if you're watching your fat intake) sticks of softened butter. Using a hand mixer, mix in the softened butter while slowly adding 1 cup of milk. Add 1-2 t cinnamon and 2 t pumpkin pie seasoning, then add 2 cups brown sugar. using the mixer, mix until there are no lumps and the mixture is fluffy. Taste for your preference and add more brown sugar or seasonings if desired, then mix a bit longer to incorporate added ingredients. Pour the sweet potato mixture into a casserole dish and smooth out the top with the back of a spoon or spatula. Add a generous amount of shelled & chopped pecans to top of sweet potatoes and bake for 20 minutes in 350 degree oven. The pecans on top should be toasty brown and the sweet potatoes should be hot throughout.