Mashed Sweet Potatoes with Brown Sugar and Pecans

By ally_2413

Ingredients

• 1 c. (packed) golden brown sugar
• 1/2 c. chopped pecans (about 2 oz)
• 1/4 c. chilled butter, cut into 1/4 inch pieces
• 5 lbs. red-skinned sweet potatoes (yams), peeled, cut into 1 1/2 in pieces
• 4 large eggs
• 3 tbls pure maple syrup
• 2 tbls vanilla extract
• 1 tbls fresh lemon juice
• 2 tsp salt

Details

Servings 12

Preparation

Step 1

Preheat oven to 350 F. 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 13x9x2-in glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, @ 12 min. Drain. Let stand in colander 15 min. 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, @ 1 hr. Let stand 15 min. and serve.