From Bronwyn Moffet

Filling
5-6 lbs sweet potatoes or yams
3 eggs
1/4 cup sugar
1/2 cup melted butter
1/2 cup whipping cream
2 tablespoons bourbon
1 teaspoon vanilla
Topping
1/2 cup melted butter
1 cup pecans
1 cup brown sugar
1 cup flour

1. Preheat the oven to 375°F. Fork sweet potatoes. Place in the oven. Bake for 45 minutes or until soft. Remove from oven and let cool.
2. Once the potatoes are cool enough to handle, slice in half and scoop flesh into a large bowl. Mash them slightly.
3. Mix in the eggs, sugar, melted butter, cream, bourbon, and vanilla. Stir to combine.
4. Lower the heat to 350°F. Butter a 2 quart baking dish.
5. In a separate bowl, combine the topping ingredients.
6. Fill the baking dish with the sweet potato mixture and top with the mixed topping, crumbling the pecan mixture over the entire casserole.
7. Bake, uncovered in the oven for 40 minutes until golden.
8. Remove and serve.

Serves 10-12.

Source [1]