A delicious side dish that will really surprise and delight the family.
3 lbs. sweet potatoes 1/2 C. (1 stick) unsalted butter, softened 1/4 C. heavy cream 2 large eggs 1/4 C. packed light brown sugar 1 tsp. pure vanilla extract 1/4 tsp. allspice Pinch of mace Salt and pepper to taste Topping: 1/2 stick unsalted butter, cut into cubes 1/4 C. packed light brown sugar 1/4 C. chopped pecans
Preheat oven to 375. Scrub sweet potatoes and prick skins with a fork. Bake uncovered on a baking sheet until they are soft, about 1 hour. Allow the potatoes to cool, then peel away the skin using a sharp paring knife. Place peeled potatoes in a mixing bowl and, using a potato masher or a stiff wire whisk, blend until smooth. Add butter, cream, eggs, brown sugar and vanilla to mashed sweet potatoes and use a stiff wire whisk to whip together thoroughly. Add allspice and mace, then season to taste with salt and pepper. Spoon sweet potato mixture into a buttered baking dish. Dot with cubes of butter and sprinkle with brown sugar and pecans. Bake 30-40 minutes. The sweet potatoes will puff up slightly and topping will be bubbly and golden when casserole is done.Serves 8.