Wow! This was the hit of Thanksgiving! It is very creamy and rich, so if you don't care for very sweet sweet potatoes, I suggest omitting the 1/2 c. of white sugar. I only used 1T of vanilla (that was plenty!), 3 extra large eggs, and added a sprinkle of cinnamon. I do think that the recipe is a bit vague when it came to the topping though. My topping came out perfectly and here's what I did. I let the butter come to room temp and cubed it. I mixed it with the other topping ingredients until the butter was well blended, there should be no loose flour or sugar. I baked it uncovered and had to let it go about 45 minutes. At 30 minutes, the top was still watery. You MUST leave it in until the topping is crisp on the edges and firm in the middle, that’s what makes it so good. I didn't see a need to double the topping recipe. This recipe is perfect to make the day before. Just make the sweet potato part, cover, and put in the refrigerator overnight. Make the topping right before you pop it in the oven and it’s perfect!
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Wow! This was the hit of Thanksgiving! It is very creamy and rich, so if you don't care for...