Ingredients
3 lbs sweet potatoes, scrubbed
½ cup unsalted butter, 1 stick
¼ cup heavy cream
2 large eggs
¼ cup light brown sugar
1 tsp pure vanilla extract
¼ tsp allspice
1 tsp mace
salt and pepper , to taste
½ unsalted butter, cut into cubes
¼ cup light brown sugar
¼ cup pecans, chopped
Preparation
Preheat oven to 375 degrees F.
Use a fork to prick the skins of the sweet potatoes.
Lay the sweet potatoes on a baking sheet.
Bake uncovered for an hour until they are soft.
Allow the potatoes to cool, then peel away the skin using a sharp paring knife.
Place peeled potatoes in a mixing bowl and use a potato masher or a stiff wire whisk to mash the potatoes until smooth.
Cream the butter, heavy cream, eggs, brown sugar, and vanilla extract to the mashed sweet potatoes. Whip together thoroughly.
Add allspice and mace, then season to taste with salt and pepper.
Spoon sweet potato mixture into a buttered baking dish.
Dot with cubes of butter and sprinkle with brown sugar and pecans.
Bake 30 to 40 minutes until puffed up slightly and topping will be bubbly and golden when the casserole is done.
Enjoy this Twice-Baked Sweet Potato Casserole!
