Well I decided I better post something from the recipe book I felt so guilty about buying…(see here) just to prove I actually use it!
This was amazing! It's a side dish but I could have had just this and been supremely happy.
Whipped Sweet Potatoes with Maple Pecan Topping
6 sweet potatoes, peeled and cubed (approx. 3 lbs.)
2 russet potatoes, peeled and cubed (approx. 1 lb.)
2 tbsp. maple syrup
2 tsp lemon juice
3/4 tsp. salt
1 1/4 cups chopped pecans
1/3 cup packed brown sugar
1/2 cup butter, melted
In a large saucepan of boiling salted water, cook potatoes and sweet potatoes, covered, until tender, about 12 min. Drain; return to pot. Mash until smooth.
Beat together eggs, maple syrup, lemon juice, salt, nutmeg, and pepper; beat into potatoes. Scrape into greased 9 x 13 inch glass baking dish. ( To prepare ahead of time, cover and refrigerate for up to 24 hours; add 10 min to baking time.)
Stir pecans with brown sugar; sprinkle over potatoes. Drizzle with butter. Bake at 350 degrees F until set and bubbly, about 45 min.