Mashed Sweet Potatoes With Brown Sugar & Pecans

By á-2825

Courtesy of Chef/Owner Neil Malloy of Neil Michael's Steakhouse in Hazlet, NJ.

Ingredients

• 1 cup packed golden- brown sugar
• 1 ⁄2 cup chopped pecans
• 1 ⁄2 stick of butter (1⁄4 cup),chilled, cut into 1⁄4-inch
• pieces
• 5 lbs. red-skinned sweet potatoes, peeled, cut into
• 1 &1/2-inch pieces
• 4 large eggs
• 3 Tbs. pure maple syrup
• 2 Tbs. vanilla extract
• 1 Tb. fresh lemon juice
• 2 tsp. salt

Details

Servings 12
Adapted from monmouthhealthandlife.com

Preparation

Step 1

Preheat the oven to 350°f. Butter a 13 x 9 x 2-inch glass baking dish. Mix the sugar, pecans and butter in small bowl. Cover the mixture and chill until needed.

Cook the sweet potatoes in a large pot of salted boiling water until very tender (about 12 minutes). Drain and let them sit in a colander for 15 minutes. then, purée the sweet potatoes in a food processor.

Beat the eggs, syrup, vanilla, lemon juice and salt in a large bowl. mix in the puréed
sweet potatoes, then transfer the mixture to the prepared baking dish. Sprinkle the pecan topping evenly on top. Bake until the sweet potato mixture is set and the topping bubbles, about 1 hour.

Let cool for 15 minutes; serve.