**Everyone has their own preference but this is the BEST SPC I have ever had, and it’s thanks to my dear friend, Sheri’s mom. She shared her recipe with me many years ago and it’s still the one I use every thanksgiving when I make my casserole for my family’s thanksgiving meal.
1/3 C mashed Sweet Potato (I use 4 whole sweet potatoes – more than 1/3 C – just makes it not quite as sweet, but still savory!)
1/3 C sugar (I used 1/4 C and it’s still plenty sweet and very delicious)
1/2 stick butter (I use vegan butter)
1/2 C milk (I use unsweet vanilla almond milk)
2 eggs
1 tsp salt
1 tsp vanilla
Mix all ingredients together , pour into greased baking dish and cover with the topping (receipe below)
Topping:
1 C brown sugar (I use 1/2 C of coconut sugar and it still tastes delicious)
1/3 C flour (I use almond flour)
1/3 C chopped pecans
1/3 stick butter (again, I use vegan butter)
1 C coconut (I omit)
Bake at 350 for 30 mins or until bubbly on top