Lyllyan, can you share your recipe for this, please? GardenTraveller’s version sounds good but it’s not exactly the one I was looking for (plus I don’t have the right ingredients for it at home).
Certainly ShibbOleth
2 cups pureed cooked sweet potatoes (about 3 of the really big ones)
1 cup sugar
1/2 cup milk (or heavy cream)
1/2 tsp salt
2 eggs
2-1/2 tsp butter - melted
1 tsp vanilla
Mix all in food processor or blender until smooth and creamy -
Pour into greased 13 x 9 pan or souffle dish
Topping
2-1/2 tbsp softened butter
1 cup brown sugar
1/3 cup all purpose flour
1 cup pecans - finely chopped
Mix thouroughly and spoon onto souffle
Pop into the oven (350 degrees) for approximately 30 minutes
Center should be firm but not dry - it’s really easier in the 13 x 9 pan than the souffle dish. - Watch the sugar - don’t let it burn
Sorry I didn’t see you post earlier. 
Oh, one other thing - I always bake the potatoes - you retain more of the natural sweetness, and they are a snap to peel.
Well, my folks flew out from New Jersey this year to see li’l ol’ me, and I absolutely fobrade my mother and sisters to cook this year’s dinner.
So, here goes:
1 13 lb. turkey
cobs of fresh corn-on-the-cob
roasted garlic mashed 'taters (the real kind, smashed by hand) [sub]I spent all mornin peelin 'taters[/sub]
can-shaped cranberry sauce
stuffing (the instant kind)
grill-roasted basil baby carrots
salad
2 bottles ‘o’ red wine
1 helluva good time
Later on, I’m going to teach them to play craps. I have a pit. But unlike my dinner, I made that two years ago . . .
Tripler
Drinkin’, eatin’, dancin’, gamblin’, an’ shootin’. One hell of a Montana Thanksgiving.