Mashed Sweet Potatoes with Brown Sugar and Pecans
- Preparing Time: -
- Total Time: -
- Served Person: Serves 12 to 14
- 2 teaspoons salt
- 2 tablespoons vanilla extract
- 4 large eggs
- 1 tablespoon fresh lemon juice
- 3 tablespoons pure maple syrup
- 1 cup (packed) golden brown sugar
- Carbohydrate 52 g(17%)
- Cholesterol 62 mg(21%)
- Fat 8 g(12%)
- Fiber 5 g(21%)
- Protein 5 g(10%)
- Saturated Fat 3 g(14%)
- Sodium 447 mg(19%)
- Calories 293
Preparation 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 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.
Preparation 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 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.
