Serious Eats - seriouseats.com

This recipe was passed along to my mother from a family friend (Margaret) and has become a regular part of the Thanksgiving repertoire at our house. The one thing that is ever so slightly different is that Margaret's recipe uses self-rising flour. It makes the topping puff just ever so slightly, which makes the texture of the topping just slightly crispy, and more consistent throughout, but also makes that crispy topping melt in your mouth the second it hits your tongue.

And yes, in the South, this is very much a "side dish"! Just because it has (a LOT) of sugar does not mean that it has to be a dessert and can't appear on a plate along side the turkey.

i'm making this recipe right now... have to say i must have done something wrong because it is taking waaaaay longer for the potatoes to be tender. i've upped the oven to 400 and wrapped the baking dishes they're roasting in with foil. maybe i was supposed to do that anyway! the kitchen sure smells good and i can't wait for the finished product.

Making mine in a pie crust. Will send an update once it's eaten!

I make this recipe every year and my family would hurt me if I didn't. It was originally published in Jill Conner Browne's "God Save the Sweet Potato Queens" on page 217. She says that she sometimes adds coconut to the topping as well.