-
1
Preheat oven to 350 degrees.
-
2
Pierce sweet potatoes with a small knife or fork.
-
3
Place on a baking sheet and roast in the oven for 45 minutes or until they test soft when pricked with a knife or fork.
-
4
(or, to microwave, pierce potatoes and place in a microwave safe dish; microwave on high 6 minutes per pound.
-
5
).
-
6
Do not overcook.
-
7
Let cool.
-
8
When cool enough to handle, peel potatoes.
-
9
Dice into 1-to-1-1/2- inch pieces.
-
10
There should be four cups diced potatoes.
-
11
Reserve 2 cups;mash remaining potatoes witha large spoon or wire whisk.
-
12
In a large bowl, combine mashed potatoes, eggs, egg yolks, sugars, salt,milk,cream,cinnamon,ginger,raisins,pecan pieces and butter.
-
13
Gently toss bread and reserved potatoes with mashed potato mixture.
-
14
Pour into a 11x9 baking dish.
-
15
Cover with foil.
-
16
Set a larger pan on middle rack of oven;place baking pan in it and fill with enough hot water to come halfway up sides of smaller pan.
-
17
Bake 45 minutes or until a knife inserted in center comes out clean.
-
18
Remove foil and let top brown slightly, about 5 more minutes.
-
19
Remove from water and cool to room temperature,or keep warm until ready to serve.
-
20
Serve with a dollop(or more~)of Maple Whipped Cream.
-
21
For the Maple Whipped Cream.
-
22
2 Cups whipping cream(chill cream,bowl and beaters well).
-
23
1/4 cup good-quality maple syrup.
-
24
In a medium bowl or mixer, whip cream to soft peaks.
-
25
Add syrup; whip until incorporated.
-
26
Refrigerate until ready to serve.
