Posted by: Spice 11-08-99 3:17 PM pt (US)
Sweet Potato Casserole with Brown Sugar and Pecans
12 TO 14 Servings
1 cup packed light 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, peeled, cut into 1 1/2” pieces
4 large eggs
3 tablespoons pure maple syrup
2 tablespoons vanilla extract
1 tablespoon fresh lemon juice
2 teaspoons salt
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 13 x 9 x 2 inch glass baking dish.
Cook sweet potatoes in a large pot of boiling salted water until very tender, about 12 minutes; drain. Let stand in conander 15 minutes, then puree in processor.
Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in pureed sweet potatoes.
Transfer 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.