Sweet Potato Puree

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 8 lbs sweet potatoes, baked (about 6 large or 8-10 medium)
• 1/2 cup unsalted butter, melted
• 1/4 cup heavy cream
• 2 eggs, beaten
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla
• 1 teaspoon salt (or to taste)
• 3/4 cup pecans, toasted and chopped

Recipe

• 1 heat oven to 350 degrees.
• 2 peel and mash sweet potatoes. (i use a food mill for this.).
• 3 in a large bowl, combine potatoes with butter, cream, eggs, cinnamon, vanilla, salt and 1/2 cup pecans, mixing until well blended.
• 4 pour mixture into a buttered 2 1/2 quart casserole; top with remaining pecans.
• 5 bake 30 minutes.
• 6 note: puree may be made a day ahead and refrigerated. be sure to bring to room temperature before baking.
• 7 additional note: to bake the sweet potatoes, pierce each potato 2-3 times with a paring knife, place directly on oven rack and bake at 350 degrees until done, about 50-60 minutes for large potatoes. place a baking sheet on lower rack to catch drips. allow to cool before handling. while the oven is on, toast the pecans. spread out on a shallow pan and bake for about 10 minutes.