I have to admit that I am not a sweet potato fan but others love it so I have made it on occassion.
6 cups sweet potatoes
1/2 Cup heavy cream
1 stick butter
2 teaspoon vanilla
1 1/2 Cup sugar
1 stick butter
1/2 Cup flour
1 1/2 Cup brown sugar
chopped pecans (1-2 cups)
Peel and dice up the sweet potatoes. The smaller the pieces, the less time to boil.
Put them in a pot of water and bring them to a boil. Allow them to boil for 10 minutes or until they are tender and a fork can pierce them easily.
While the sweet potatoes are boiling, mix together a softened stick of butter, 1/2 Cup flour and 1 1/2 Cups brown sugar for the topping.
Stir these three ingredients together and set it aside.
Once the potatoes are “fork tender”, drain them.
Place them in a large bowl and add a stick of butter to them.
Using a potao masher or hand mixer, mash the potatoes with the butter.
Add 1/2 Cup heavy cream (if that is not on hand, half & half or milk will do just fine). Mix this together.
Add 1 1/2 cups sugar. Mix this together.
Add 2 teaspoons vanilla extract and mix this together.
In a small bowl, gently beat 3 eggs.
Add a small spoonful of the hot mashed potatoes to the beaten egg and stir this together. Do this once or twice more. This will slowly raise the temperature of the eggs. If you were to dump the eggs into the bowl of hot potatoes, the eggs would then cook and you would have bits of scrambled egg in your sweet potatoes. Not an appetizing thought.
Pour the egg mixture into the large bowl of mashed sweet potatoes.
Mix this all together.
Spread the sweet potatoes into a 9×13 pan.
Grab the bowl of brown sugar, flour and butter that were mixed together earlier and take little pieces of this and cover the top of the potatoes.
Liberally sprinkle the pecan pieces over the top of it all. Put into a preheated 325 degree oven for 45 minutes. When the time is up, set the oven to broil and allow the top to brown just a bit more (5 minutes).