This is a decadent dessert that is good by itself or with turkey and gravy. The topping has plenty of butter and pecans while the filling is loaded with sweet potatoes, a few eggs and flavorings. It's a recipe from my friends Nancy and Scott. I'm not big on orange sweet potatoes, but this is so yummy I had to include it in my cookbook. 

On Guam, the sweet potatoes are white, sometimes referred to as Japanese sweet potatoes.

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