I'm thankful for this!

This being a STUNNING recipe for sweet potato casserole!

Hold on, don't click off of here yet, all of you potato haters! This recipe from Cooking Light a few years ago (yes! it's light!) has successfully converted EVERY person I've ever served it to into a sweet potato lover. The family voted me sweet-potato-bringer for every Thanksgiving from here until eternity after I made it the first time, and I've never felt any desire to fiddle with it's formula for delicious perfection. The crazy part is I usually see several people sneaking into the fridge to heap a little more on their plate at dessert time.

If you're the sweet-potato-bringer for your feast, please, PLEASE give it a try this year. You'll be thankful for ME!

Fluffy, Awesome, Sweet Potato Deliciousness

The potato part of recipe can be made a day ahead and refrigerated. I usually make the topping the day before as well, and just keep in a separate container until time to bake. And don't worry if the potato mixture is very thin when you pour it into the baking dish--that's what makes it taste almost like a souffle. Serves 10-12.
Potatoes:
2 1/4 lbs. sweet potatoes, peeled and chopped
1 cup half-and-half
3/4 cup packed brown sugar
1 tsp salt
2 tsp. vanilla extract
2 large eggs
Topping:
2 cups miniature marshmallows
1/2 cup all purpose flour
1/4 cup packed brown sugar
1/4 tsp. salt
2 tbsp. chilled butter, cut into pieces
1/2 cup chopped pecans, toasted
1. Preheat oven to 375.
2. Place potatoes in large pot, cover with water. Bring to a boil, reduce heat and simmer 20 minutes or so until very tender. Drain, cool slightly.
3. Place potatoes in a large bowl. add half-and-half, 3/4 cup brown sugar, salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs, beat well. Pour mixture into a 13" x 9" greased baking dish.
4. To prepare topping, sprinkle miniature marshmallows over top of casserole. (This is the one place I do mess with the recipe. I can't resist accidentally spilling too many onto the top). In a medium bowl, combine flour, 1/4 cup brown sugar, 1/4 tsp. salt. Cut in butter until mixture is course crumbs. Stir in toasted pecans and sprinkle over marshmallows.
5. Bake at 375 for 30 minutes or until golden brown.