Whipped Sweet potatoes with Maple Pecan Topping
6 sweet potatoes – approximately 3 lbs peeled and cubed
2 russet potatoes – approximately 1 lb peeled and cubed
3 eggs
2 tbsp maple syrup
2 tsp lemon juice
¾ tsp salt
Pinch each ground nutmeg & pepper
1 ¼ cups chopped pecans
1/3 cup packed brown sugar
¼ cup melted butter
Cook potatoes until tender approximately 12 minutes.
Drain potatoes, use electric beater or masher until smooth
In bowl beat together eggs, maple syrup, lemon juice salt, nutmeg and pepper – beat into potatoes
Scrape potatoes into greased 13 x 9 inch glass baking dish. Can be made ahead and refrigerated up to24 hours: add 10 minutes to Baking time.
Stir pecans with brown sugar, sprinkle over potatoes – drizzle with butter.
Bake in 350 degree Fahrenheit, 180 degree Celsius oven until set and bubbly. About 50 minutes.
Makes about 10 to 12 servings.
We had this at Belva and Larry’s for dinner one evening. It was excellent. The recipe came from the Canadian Living Magazine