Mashed Sweet Potatoes With Brown Sugar and Pecans

thanksgiving side sweet potato/yam bon appétit american food processor nut bake vegetarian kid-friendly pecan fall maple syrup pescatarian wheat/gluten-free peanut free soy free kosher small plates

N/A

12–14 servings

Source

Ingredients

1 cup (packed) golden brown sugar

½ cup chopped pecans (about 2 ounces)

¼ cup (½ stick) chilled butter, cut into ¼-inch pieces

5 pounds red-skinned sweet potatoes (yams), peeled, cut into 1½-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 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-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. Purée sweet potatoes in processor.

Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed 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.