Cookbook

Sweet Potato Casserole

Ingredients

1 cup

golden brown sugar

1/2 cup (about 2 ounces)

chopped pecans

1/4 cup

chilled butter, cut into 1/4-inch pieces

5 lb

red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch pieces

4

large eggs

3 tbsp

pure maple syrup

2 tbsp

vanilla extract

1 tbsp

fresh lemon juice

2 tsp

salt

Steps:

  1. Preheat oven to 350°F.

  2. 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.)

  3. Butter 13 x 9 x 2-inch glass baking dish.

  4. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes.

  5. Drain. Let stand in colander 15 minutes.

  6. Purée sweet potatoes in processor.

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

  8. Transfer sweet potato mixture to prepared dish.

  9. Sprinkle pecan topping evenly over mixture.

  10. Bake until sweet potato mixture is set and topping bubbles, about 1 hour.

  11. Let stand 15 minutes and serve.