Bourbon Sweet Potato Puff

I will find any excuse to make this recipe but somehow it's generally not made except for Thanksgiving and Christmas. Don't leave out the bourbon - it's not much but it definitely improves the dish. And I don't skimp on any of the ingredients - full fat everything. Thanks to Michele Ash for sharing this Thanksgiving tradition with us: From Worldwide Recipes ezine

• Ready In: 1 hr 40 mins
• Serves: 12
• Yields: 1 Casserole

Ingredients

• 6  lbs sweet potatoes
• 3  eggs
• 1⁄2 cup sugar
• 1⁄2 cup butter, melted
• 1⁄2 cup  whipping cream
• 2  tablespoons Bourbon
• 1  teaspoon vanilla extract

• Pecan topping

• 1⁄2 cup butter, melted
• 1  cup pecans, chopped
• 1  cup brown sugar
• 1  cup flour

Directions

1. Preheat oven to 375°F Bake yams on an oven rack for 45.
2. minutes, or until soft. (Ten minutes in the microwave before.
3. putting in to bake in oven speeds this up considerably.) Halve.
4. and scoop out pulp. Mash pulp, then add eggs, sugar, butter,.
5. cream, bourbon, and vanilla. Electric mixer works best. Stir.
6. well to combine. Pour into buttered 9 x 13 inch casserole.
7. Sprinkle with topping.
8. To prepare topping: combine all ingredients and sprinkle over.
9. yams. Decorate top with whole pecans, if desired. Bake.
10. casserole, uncovered, in a 350F (325F for glass) oven for 40.
11. minutes, or until heated through and top is lightly browned.