Sweet Potato Casserole

I make this recipe and get requests every holiday we like it hot or cold with whipped cream on top. I substitute the sugar with 12 packs of equal and use firm silken tofu.. omitting the eggs and milk.. I also chop some toasted soy nuts in a food processor for the topping mixed with the pecans 1/2 and 1/2 makes it a more nutritional treat. No one even noticed the changes.

Love it, Love it! Excellent for those of us with a sweet tooth! So easy to make. Sometimes I make it with the pecans, sometimes with minimarshmellows, and sometimes "au natural"!

Big hit at my house! Already have it requested again. I used canned sweet potatoes and rinsed the sugar off of them, then cut the sugar a little bit. Everyone loved this!

I doubled this recipe yesterday for Easter dinner at a friend's home for 12. I reduced the sugar in half since it tasted plenty sweet to me. I only made half again the recipe for the topping and that was more than adequate. I used butter instead of margarine and put it in a 9x13 inch pyrex dish. There wasn't a smidgen remaining and everyone asked for the recipe (even a bachelor). I will definitely make this again. BTW make certain your potatoes are WELL mashed before mixing in the other ingredients; then wisk them separately before adding them to the mashed potatoes. For anyone who might be interested, 6 cups of mashed potatoes resulted from 4.5 lbs. raw potatoes. This was asked at the dinner party.

This was a great recipe! It is easy to prepare and I made everything ahead of time (day before) and just added the topping before baking. I have made it 2x since Thanksgiving and will also make it for Christmas. My sons-in-law who also cook and LOVE good food raved about this recipe. Even those who do not care for sweet potatoes will like this recipe.