Categories: Vegetables-potatoes

Ingredients

• 6 lbs. sweet potatoes, peeled and cubed
• (about 20 cups)
• 1 to 2 chipotle peppers in adobo sauce, finely
• chopped
• 1 cup heavy whipping cream
• 4 eggs, beaten
• 1 tsp. salt
• Topping
• 1 cup packed brown sugar
• 3/4 cup all-purpose flour
• 3/4 tsp. ground ginger
• 3/4 tsp. ground cumin
• 1/2 tsp. ground cloves
• 1/4 tsp. cayenne pepper
• 1/3 cup cold butter
• 1 1/2 cups chopped pecans

Directions

1. Preheat oven to 350 degrees.

2. Place potatoes in a large stockpot; cover with water. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender.

3. Drain, return to pot. Mash potatoes with chipotle pepper to reach desired consistency. Cool slightly. Stir in cream, eggs and salt.

4. Transfer to a greased 13 × 9-inch baking dish. Dish will be full.

5. For topping, in a large bowl, mix brown sugar, flour and spices, cut in butter until crumbly. Stir in pecans. Sprinkle over casserole.

6. Bake, uncovered, 35-40 minutes or until a thermometer reads 160 degrees.

Email to a friend | Print this recipe | Back