Whipped Sweet Potatoes with Maple Pecan Topping
Whipped Sweet Potatoes
Photography by Matthew Kimura
This recipe makes 12 servings
|Per each of 12 servings: about||-|
|total fat||13 g|
|sat. fat||4 g|
- Portion size: 10 to 12
Fluffy and light with a bit of sweet crunch, these will delight even the pickiest of vegetable eaters.
- 6 6sweet potatosweet potatoes, peeled and cubed
- 2 2russet potatorusset potatoes, peeled and cubed
- 3 3eggeggs
- 2 tbsp 2tbspmaple syrup
- 2 tsp 2tsplemon juice
- 3/4 tsp 3/4tspsalt
- 1 pinch 1pinchground nutmeg
- 1 pinch 1pinchpepper
- 1-1/4 cups 1-1/4cupschopped pecans
- 1/3 cup 1/3cuppacked brown sugar
- 1/4 cup 1/4cupbutter, melted
In large saucepan of boiling salted water, cover and cook sweet and russet potatoes until tender, about 12 minutes. Drain and return to pot. Using electric beaters or masher, beat or mash until smooth.
In bowl, beat together eggs, maple syrup, lemon juice, salt, nutmeg and pepper; beat into potatoes. Scrape into greased 13- x 9-inch (3 L) glass baking dish. (Make-ahead: Cover and refrigerate for up to 24 hours; bake for 10 minutes longer.)
Stir pecans with brown sugar; sprinkle over potatoes. Drizzle with butter. Bake in 350°F (180°C) oven for about 50 minutes or until set and bubbly.
Source : Canadian Living Magazine: December 2007