carole
12-18-2010, 05:13 AM
This is my favorite holiday recipe. I never liked sweet potatoes until I made this. I often cut this recipe in 1/2 or 1/4 depending on the number of people. If pecans bother you, simply omit them. I've made it w/o the nuts (to lower fat) and it's still yummy! I also use eggbeaters to lower fat.
Ingredients:
1 cup (packed) golden brown sugar
1/2 cup chopped pecans (about 2 ounces if can tolerate)
1/4 cup (1/2 stick) chilled butter, cut into 1/4-inch pieces
5 pounds red-skinned sweet potatoes (yams), peeled, cut into 1 1/2-inch pieces
4 large eggs
3 tablespoons pure maple syrup
2 tablespoons vanilla extract
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 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 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.
Serves 12 to 14.
***note can substitute Pecans with Almond if can't tolerate***
Ingredients:
1 cup (packed) golden brown sugar
1/2 cup chopped pecans (about 2 ounces if can tolerate)
1/4 cup (1/2 stick) chilled butter, cut into 1/4-inch pieces
5 pounds red-skinned sweet potatoes (yams), peeled, cut into 1 1/2-inch pieces
4 large eggs
3 tablespoons pure maple syrup
2 tablespoons vanilla extract
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 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 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.
Serves 12 to 14.
***note can substitute Pecans with Almond if can't tolerate***