Whipped Sweet Potatoes and Brown Sugar Pecan Bake

Adjust all spices to taste. Make this up to a day in advance, refrigerate then bake the following day. Make certain to bake the sweet potatoes not boil them.

• Ready In: 1 hr 25 mins
• Serves: 6-8

Ingredients

• 6  sweet potatoes
• 1⁄3 cup brown sugar (use more if desired)
• 1⁄4 cup butter, room temperature (not melted!)
• 1  egg yolk
• 1  tablespoon fresh lemon juice
• 1 -2  teaspoon orange zest
• 1  teaspoon cinnamon
• 3⁄4 teaspoon allspice
• 1  teaspoon nutmeg
•  salt and pepper
• 1 1⁄2 cups  toasted pecans (can use more or less pecans)

Directions

1. Set oven to 400 degrees.
2. Place the sweet potatoes on a cookie sheet and prick all over with a fork.
3. Bake for about 1 hour or until JUST fork-tender (do not over-bake them!).
4. Cool slightly and cut in half.
5. Scoop out the pulp and place in a large bowl (discard the peel).
6. Add in brown sugar (starting with 1/3 cup) butter, lemon juice, orange peel, cinnamon, allspice, nutmeg and egg yolk.
7. Using an electric mixer, beat until smooth.
8. Season with salt and pepper to taste, and adjust the brown sugar and spices to taste.
9. Add in toasted pecans and mix to combine.
10. Spread the mixture in a large baking dish.
11. At this point you can cover and refrigerate up to 1 day before baking.
12. Bake in a 350 degree oven for about 25 minutes.