Auntie Kay made this recipe for Thanksgiving when I was pregnant with you. I didn't like sweet potatoes back then but I LOVED this dish. I think I had several helpings that year and you were born like a week later. :) Maybe this is the dish that helped me learn that I actually love sweet potatoes.
Ingredients:
Topping:
1/2 cup packed brown sugar
1/2 cup white sugar
4 Tablespoons flour
1/3 cup pecan pieces
1/3 cup shredded coconut
4 Tablespoons butter, cut up
Potatoes:
4 large sweet potatoes, peeled and quartered (My potatoes were small but I used about 3 pounds of potatoes)
3 eggs, slightly beaten
8 Tablespoons butter, at room temperature
2/3 cup - 1 cup heavy cream (dairy free if need be)
2 tsp ground cinnamon
1 tsp ground coriander
salt and pepper to taste
Directions:
Butter 6x9 inch or larger baking pan. I used a 9x11 pan and it was perfect.
Prepare topping by combining all ingredients except butter in a medium bowl. Cut in butter with a pastry cutter or a fork. Reserve.
Place potatoes in heavy saucepan, cover with water, and bring to a boil. Boil over medium heat for 20 minutes or until tender. Drain and let them dry in a colander for 10 minutes.
Preheat oven to 325 degrees. Put potatoes through food processor or food mill (I used a hand mixer) Stop as soon as potatoes are smooth. Don't over mix. You may need to add some of the cream to keep the mixture moving. (I didn't have to, I added my cream after they were mixed.)
With whisk or large spoon combine potatoes with eggs, butter, cream, and spices. Pour into pan.
Distribute topping evenly over the top. Bake uncovered 30-40 minutes or until nicely browned.
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