Filling:
5 lbs cooked sweet potatoes (2 large cans, in syrup)
7 cups of cooked sweet potatoes only weighed about 3.75 pounds
6 T butter, softened or melted
6 T brown sugar
1/4 t vanilla
2 eggs, beaten
1/4c evaporated milk or whipping cream, or even eggnog!
3/4c Jack Daniels
1/2 t cinnamon
1/2 t nutmeg
Topping:
6 T brown sugar
6 T butter
3/4c flour
pecan halves
1/2-hour prep time for both casserole & crumble; can be done the night before.
Whip the sweet potatoes in a mixer. Add all the other filling ingredients. Spoon into a 9 x 13 baking dish.
Cream the butter and sugar for the topping, and add flour. Spread on potatoes.
I’m not sure about cooking time. The original recipe I have says 20-30 minutes; but that was nowhere near long enough. The eggs need to cook fully and the booze needs to burn off. But by the same token you don’t want to cook it too long and dry it out. I think something around an hour at 350° would be good? Maybe do a search for other sweet potato souffle / casseroles and see what they say …
Arrange the pecan halves on top and bake another 10 or 15 minutes to toast them, if you aren’t using roasted & salted ones.