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Categories:Viewed: 54 - Published at: 5 years ago
Ingredients
- 1 cup (packed) golden brown sugar
- 1/2 cup chopped pecans (about 2 ounces)
- 1/4 cup (1/2 stick) chilled butter, cut into 1/4-inch pieces
- 5 pounds red-skinned sweet potatoes (yams), peeled, cut into 1 1/2-inch pieces
- 4 large eggs
- 3 tablespoons pure maple syrup
- 2 tablespoons vanilla extract
- 1 tablespoon fresh lemon juice
- 2 teaspoons salt
Method
- 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.
