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Julie Weisman
1 cup (packed) golden brown sugar
1/2 cup chopped pecans (about 2 ounces)
1/4 cup (1/2 stick) chilled butter or pareve margarine, cut into 1/4-inch pieces
5 pounds red-skinned sweet potatoes (yams), peeled, cut into 1 1/2-inch pieces
4 large eggs
3 tablespoons pure maple syrup
2 tablespoons vanilla extract
1 tablespoon fresh lemon juice
2 teaspoons salt
Preheat oven to 350°F.  Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use.

Spread a 13 x 9 x 2-inch glass baking dish with butter or margarine.

Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes.  Drain.  Let stand in colander 15 minutes.  Purée sweet potatoes in processor.

Beat eggs, syrup, vanilla, lemon juice and salt in large bowl.  Mix in puréed sweet potatoes.

Transfer sweet potato mixture to prepared dish.  Sprinkle pecan topping evenly over mixture.  Bake until sweet potato mixture is set and topping bubbles, about 1 hour.  Let stand 15 minutes and serve. 
Serves 12 to 14. 
Julie Weisman is an indispensable member of the ShalomBoston.com staff and a terrific cook.  This recipe is great for Thanksgiving and all year round.


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