Sweet Potato Casserole

By michele080478

Ingredients

• 6 lbs fresh yams
• bring to boil cook till soft, remove skins when cool a little, run through chinois, do this Tuesday, then put in container and refrigerate ( DIDNT DO CHINOIS THIS YEAR JUST MIXER AND DID WEDS)
• Weds put in mixer with a little heavy cream, with mixer until smooth and no lumps
• Add to taste, brown sugar (about 1/2 cup, start with 1/4) & real maple syrup about 1/4 cup, 2 tsp vanilla (DIDNT DO VANILLA) ALSO ADDED BUTTER AND ORANGE JUICE
• SPINKLE PECAN MIX ON TOP DONT PUT MARSHMELLOWS DO AT UNDER AND PUT UNDER BROILER

Preparation

Step 1

*** cover with foil and put in refridge, next day can take out early
and let it come to room temperature. Then bake uncovered until
marshmallows brown


Bake 350 degrees
Cook time: 15-25 minutes
Yields: 1- ½ foil tray, feeds approx 15 people


PEACAN MIXURE (made on mon or tues and put in fridge)

2 tablespoons unsalted butter
2 tablespoons packed light brown sugar
1/2 teaspoon pure vanilla extract
Pinch kosher salt
1 cup pecans, coarsely chopped
1/2 cup sweetened flaked coconut

For the topping: Heat the butter in a medium skillet over medium heat until melted. Stir in the brown sugar, vanilla and salt, stirring until the mixture starts to bubble. Stir in the pecans and cook until the nuts are toasted and have absorbed most of the buttery sugar mixture, 3 to 5 minutes. Remove from the heat and gently stir in the coconut. Spoon over the pie and press gently to adhere to the filling. Let stand at least 20 minutes to cool.