This is direct from Amanda - I just need a place to keep the recipe as it took me 20 minutes to find this morning :)
The filling:
3 C mashed sweet potato*
2 eggs
1 C sugar**
3/4 stick softened butter
The topping:
1 C brown sugar
3/4 stick softened butter
1/2 C chopped pecan
1/3 C flour
1 tsp vanilla
* I use canned sweet potato puree from Princella. It comes in a syrup. There used to be a non-syrup variety but I've been unable to find it. I have also tried this with other sweet potato purees as well as from scratch and none of them turned out as well. Drain the potato puree well.
** If you use the Princella with syrup variety, sugar the filling to taste. There's sugar in the topping, don't forget! I've been cutting the filling sugar back over the years but I don't know where I ended up last time I made this. Probably less than 1/2 cup.
Directions:
■Mix the filling in a blender or by hand and pour into buttered 2qt casserole dish.
■Mix the topping and work by hand until soft and crumbly. Cover the filling with the topping, lightly pressing the topping into the filling.
■Bake uncovered in 350-degree oven for about 30 minutes until lightly browned and bubbly.
■Serve warm with dinner!
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