Mashed Sweet Potatoes With Brown Sugar And Pecans
By
Vicki Butts (lazyme)
@lazyme5909
5
From The Olde Union House, Red Bank NJ. Bon Appetit November 1998.
Ingredients
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1 cgolden brown sugar, packed
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1/2 cpecans, chopped (about 2 oz)
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1/4 cbutter, chilled, cut into 1 1/2-inch pieces
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4 largeeggs
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3 Tbsppure maple syrup
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5 lbred-skinned sweet potatoes (yams), peeled, cut into 1 1/2-inch pieces
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2 Tbspvanilla extract
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1 Tbspfresh lemon juice
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2 tspsalt
How to Make Mashed Sweet Potatoes With Brown Sugar And Pecans
- Preheat oven to 350F.
- Mix sugar, pecans and butter in small bowl.
- Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)
- Butter 13 x 9 x 2-inch glass baking dish.
- Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes.
- Drain. Let stand in colander 15 minutes.
- Puree sweet potatoes in processor.
- Beat eggs, syrup, vanilla, lemon juice and salt in large bowl.
- Mix in pureed sweet potatoes.
- Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.
- Bake until sweet potato mixture is set and topping bubbles, about 1 hour.
- Let stand 15 minutes and serve.
