Sweet Potato Puree

1. 1

   Heat oven to 350 degrees.

2. 2

   Peel and mash sweet potatoes. (I use a food mill for this.).

3. 3

   In a large bowl, combine potatoes with butter, cream, eggs, cinnamon, vanilla, salt and 1/2 cup pecans, mixing until well blended.

4. 4

   Pour mixture into a buttered 2 1/2 quart casserole; top with remaining pecans.

5. 5

   Bake 30 minutes.

6. 6

   Note: Puree may be made a day ahead and refrigerated. Be sure to bring to room temperature before baking.

7. 7

   Additional note: To bake the sweet potatoes, pierce each potato 2-3 times with a paring knife, place directly on oven rack and bake at 350 degrees until done, about 50-60 minutes for large potatoes. Place a baking sheet on lower rack to catch drips. Allow to cool before handling. While the oven is on, toast the pecans. Spread out on a shallow pan and bake for about 10 minutes.

* Per serving · 4 servings · Values may vary.