Hey y’all—welcome back to Journey with Char on this lovely Sunday. In this video I’m sharing my Southern sweet potato soufflé/sweet potato casserole/crustless sweet potato pie (whatever you want to call it—I’m calling it casserole today). I start by roasting three sweet potatoes (two big ones and a smaller one) because roasting makes the skin slide right off, and it helps me get those “strings” (we call it the hair) out of the potatoes. I show you how I peel them, blend them first before adding anything, and keep cleaning the blender so the filling stays smooth and cozy. Then I bring all the holiday flavors together—dark brown sugar for that deep rich taste, sweetened condensed milk, evaporated milk, vanilla, eggs, and all the warm spices (cinnamon is the main one, plus nutmeg, ginger, and just a little clove because cloves are strong). I also share my biggest tip: taste your sweet potato mixture before you add the eggs so you can adjust the sweetness and spices exactly how you like it. For the topping, I do a buttery flour-brown sugar crumble with a mix of pecans and walnuts for that crunch, then bake it at 350 for about 25–30 minutes until it’s golden and bubbling. It came out absolutely delicious—firm like a crustless pie, perfect for the holiday table.