Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup golden brown sugar -- (packed)
1/2 cup chopped pecans -- (about 2 ounces)
1/4 cup chilled butter -- cut into 1/4-inch
-- pieces (1/2 stick)
5 pounds red-skinned sweet potatoes -- (yams), peeled, cut
-- into 1
4 large eggs
3 tablespoons pure maple syrup
2 tablespoons vanilla extract
1 tablespoon fresh lemon juice
2 teaspoons salt |
Preparation:
Preheat oven to 350øF. 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. Pur‚e sweet potatoes in processor.
Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in
pur‚ed 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. |
