Everyone from kids to grandparents go back for seconds (and sometimes thirds) of this simple and sweet comfort food. When our babies were little it was their first Thanksgiving food, and now it’s an unbreakable tradition. Get together with a friend or two and make a big batch to freeze ahead of time.
The Cooking With Friends Kitchen
10 cups sweet potatoes (approximately 5 pounds) peeled and chopped
5 tablespoons maple syrup
3 tablespoons vanilla extract
2 tablespoons lemon juice
2 teaspoons kosher salt
1 cup golden brown sugar
½ cup pecans, chopped
½ stick unsalted butter
Pre-heat oven to 350 degrees and butter a large casserole or baking dish.
Bring a large pot of salted water to a rolling boil. Put in sweet potatoes and boil until soft, about 20 minutes depending on size of potatoes (poke with a fork to test for doneness). Drain and let cool.
In a separate large bowl, mix eggs, syrup, vanilla extract, lemon and salt.
Peel sweet potatoes, chop roughly, and puree in a food processor or with an immersion blender until smooth. Pour puree in the bowl with the egg mixture and mix thoroughly. Transfer to baking dish.
Cut butter into small pieces. In a separate small bowl, combine sugar, pecans and butter. Evenly distribute this topping over the sweet potato mixture. Bake for about one hour, or until bubbly and hot in the middle. Let stand for 10 minutes before serving.