This one is from Lisa White. Super yummy!
Ingredients:
1 cup packed brown sugar
1/2 cup chopped pecans (about 2 ounces)
1/4 cup chilled butter, cut into 1/4" pieces
5 pounds red-skinned sweet potatoes (yams), peeled, cut into 1 1/2" pieces
4 large eggs
3 T. pure maple syrup
2 T. vanilla extract
1 T. fresh lemon juice
2 tsp. salt
Preparation:
Preheat oven to 350. Mix sugar, pecans and butter in a small bowl. Cover and chill until ready to use.
Butter a 13x9 glass baking dish. Cook sweet potatoes in a large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Puree sweet potatoes in food processor.
Beat eggs, syrup, vanilla, lemon juice, and salt in a large bowl. Mix in pureed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.
Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let cool 15 minutes and serve.
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