This is a recipe that really can only be served during the holidays....i mean really, unless you like to eat a sweet potato side dish that is actually more of a dessert than a vegetable.  I was hoping to put marshmallows all over the top but Wozz, being Australian gave a swift no on that one...isn't it already rich enough, he says with his savory trained Australian palate'd mind that just thinks we are sometimes a bit weird over here with our food pornish recipes.  Yes...yes....I hear ya.  Well to all my American friends...you get it? It's just what we do at Thanksgiving and Christmas, add lots of butter, brown sugar and rum to everything!  There is plenty of savory to be had in the New Year...

Sweet Potato Casserole with Rum Toffee Layers and Candied Pecan Crust 

Ingredients:

For Mashed Sweet Potatoes:

4 - 5 Large Sweet Potatoes
4 Tbs Butter
2 Eggs
1/3 Cup Half and Half
1 tsp Salt

For Rum Toffee Layers:
3/4 Jar Wozz! Rum Toddy Toffee Dessert Sauce

Pecan Crust Topping:

2 Cups Shelled Whole Pecans
3 Tbs Brown Sugar
1/3 Cup Flour
1/4 Cup Butter - melted

Method:

Preheat oven to 425 degrees F.  Roast sweet potatoes for 50 minutes.  Remove and let cool a bit. Remove from skins and mash sweet potatoes. (you can do this the day before to get a head start on holiday cooking)

Turn oven down to 350 degrees F

With a hand blender, combine mash potatoes, half and half, salt, egg and butter. Set aside.

To make your pecan crust topping;  In a mixing bowl combine brown sugar and flour, add pecans and mix together.  Add melted butter and combine until there is no dry flour.

Fill your baking dish with half your potato mixture, then add a thin layer of Wozz! Rum Toddy Toffee Dessert Sauce to cover the mashed sweet potato (just like when you add a layer of sauce to a lasagna) then add the rest of your sweet potato mash.  Top with another layer of Wozz! Rum Toddy Toffee Dessert Sauce and top with your pecan crust topping.

Bake in the oven at 350 degrees for 30-40 minutes and until golden brown on top.  Serve warm.