Every September I buy a 20 pound box of Carolina sweet potatoes. A truck would be parked in front of Janet's Beauty Shop in Maynardville. Since I am the only sweet potato aficionado at this address, the supply lasts most of the year. I keep the box in the hallway just off our Great Room. I am telling you this because long red sprouts are rising from the box. It is past time to finish up my supply of sweet potatoes.
If you don't have a stash of sweets like I do, then wait for September when this year's crop comes in. This recipe is worth it. I have tasted many sweet potato casseroles in my potluck career. This one is the best. Don't let the maple syrup scare you. I use pancake syrup.

7 pounds sweet potatoes, washed, peeled, cut in chunks
2 sticks butter or margarine, divided
1/2 cup maple syrup
1/4 cup evaporated milk
1 teaspoon vanilla extract
1 cup plain flour
1 cup quick oats
1/2 teaspoon dried thyme, crushed
1/2 cup brown sugar

Place the prepared sweet potatoes in a large kettle of boiling water to cover. Cook for 30 minutes or until tender. Drain and return to kettle. Thoroughly mash the sweets with a potato masher. Cut up one stick of butter and add along with the maple syrup, evaporated milk and vanilla. Stir until smooth. Spread mixture in buttered 9 X 13 inch baking dish.
In a bowl, combine flour, quick oats, thyme, brown sugar and remaining stick of butter. Stir with fork until large crumbs form. Sprinkle evenly over sweet potato mixture. Bake at 350 F for 40 minutes or until topping is crisp and lightly browned. Remove from oven. Cool for 15 minutes and serve.