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Thanksgiving: Sweet Potato Purée

Source of Recipe


Internet






List of Ingredients



• 6 large (or 8 to 10 medium) sweet potatoes, baked
  
• 1/2 cup melted unsalted butter
  
• 1/4 cup whipping cream
  
• 2 eggs, beaten
  
• 1/2 tsp cinnamon
  
• 1 tsp vanilla
  
• Salt to taste
  
• 3/4 cup toasted chopped pecans
  






Instructions



1. Heat oven to 350° F. Peel and mash sweet potatoes.
   
   
2. In a bowl, combine sweet potatoes, butter, cream, eggs, cinnamon, vanilla, salt and 1/2 cup pecans. Blend thoroughly.
   
   
3. Place mixture in a casserole; top with remaining pecans. Bake 30 minutes.
   
   Makes 12 to 14 servings.
   
   






Final Comments


Purée may be made one day ahead and refrigerated; return to room temperature and bake.