Ingredients Jump to Instructions ↓

  1. 1 cup Golden Brown Sugar , packed

  2. 1/2 cup Chopped Pecan s (about 2 oz.)

  3. 1/4 cup Chilled Butter , cut into 1/4 inch pieces

  4. 5 pounds Red-Skinned Sweet Potato es (Yams), peeled, cut into 1- 1/2 inch pieces

  5. 4 Large Egg s

  6. 3 tablespoons Pure Maple Syrup

  7. 2 tablespoons Vanilla Extract

  8. 1 tablespoon Fresh Lemon Juice

  9. 2 teaspoon Salt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°. Mix sugar, pecans, and butter in small bowl. Cover and chill until ready to use. Butter a 13X9X2 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 for 15 minutes. Puree sweet potatoes in processor.

  2. 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.

  3. Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand for 15 minutes and serve.


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