That sounds delicious, PP.

Here's a recipe that delicious.

Boil 4 medium sweet potatoes in skins for 40 minutes. Let cool and peel.

With mixer add in 8 oz cream cheese, 2 eggs, dash salt and 1/2 c. sugar.

Spread in casserole dish. Crush 1 c. cornflakes, 1 c. chopped pecans, 1/2 c. brown sugar. Sprinkle over top. Drizzle 1/2 c. melted butter over top. Bake at 350 for 30 minutes or longer if you stored potatoes in refrigerator. Be sure and add topping right before you stick in oven so it doesn't get soggy.

1 big yam or sweet potato. Peel, chop, cook. Mash with whatever you choose to your taste: maple syrup, butter, salt , pepper, brown sugar.

I had whipped 1 extra large egg to mix in the stuffing and used 1 teaspoon of it in the mashed mixture plus 1 tablespoon of flour.

Pressed dough in cupcake wrapper placed in muffin tin, added 1 mini marshmallow in the middle just for effect.

We are just roasting them in the turkey pan. I only like them roasted, and DH prefers that to a casserole as well. Plus, it's so little work!

Washington post had a recipe for smoky sweet potatoes in this Sunday's paper. That's our plan for Thursday.

I love roasted sweet potatoes, but they are too everyday for Thanksgiving. For my family it's just not Thanksgiving without the sweet-potato casserole. And ours has the pecan-and-coconut topping that's to-die-for.

We roast our sweet potatoes. Slice them, brush with olive oil, sprinkle with a little salt and roast in the oven at 425 for 30 minutes. Delicious!