I am very aware that what I call a sweet potato is actually a yam.
Your mom's a yam.
Ha ha... jk.
Anyway, since Whitney is in Bulgaria (actually, on a cruise of the Greek Isles right now, then back to Bulgaria) this year for Thanksgiving, I thought I'd continue her tradition of making sweet potato casserole that actually proves to be my favorite dessert on the table. :)
I adapted this recipe.
Eggs scare me and the sugar content is insane, so I used 3 eggs instead of 4, WAY more potato than it calls for (I used 5 medium-large yams, baked), and only half the sugar it calls for in the mixture. The topping I made how it calls except I made a bit more of it since there was a lot of potato.
Random tip: if you keep the potato mixture in the fridge overnight and expect to put the topping on and bake it the next day, you totally can, BUT you have to cook it WAY longer. The internal temperature will take a LONG time to heat up... if you get it to above about 150 F it's safe to eat.
So, in honor of Whitney, I present US, eating the sweet potatoes. :)