Mashed Sweet Potatoes With Brown Sugar And Pecans
Vicki Butts (lazyme)
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- 1 c
- golden brown sugar, packed
- 1/2 c
- pecans, chopped (about 2 oz)
- 1/4 c
- butter, chilled, cut into 1 1/2-inch pieces
- 4 large
- 3 Tbsp
- pure maple syrup
- 5 lb
- red-skinned sweet potatoes (yams), peeled, cut into 1 1/2-inch pieces
- 2 Tbsp
- vanilla extract
- 1 Tbsp
- fresh lemon juice
- 2 tsp
1Preheat oven to 350F.
2Mix sugar, pecans and butter in small bowl.
3Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)
4Butter 13 x 9 x 2-inch glass baking dish.
5Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes.
6Drain. Let stand in colander 15 minutes.
7Puree sweet potatoes in processor.
8Beat eggs, syrup, vanilla, lemon juice and salt in large bowl.
9Mix in pureed sweet potatoes.
10Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.
11Bake until sweet potato mixture is set and topping bubbles, about 1 hour.
12Let stand 15 minutes and serve.