Ingredients:
- 2 1/2 pounds sweet potatoes (about 3 tidy), scrubbed
- 2 tidy eggs, frivolously crushed with a fork
- 3 tablespoons unsalted butter, melted plus extra for the preparing the pan
- 2 tablespoons packed sad brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch of freshly grated nutmeg
- Freshly ground sunless pepper
- 1/4 cup coarsely chopped pecans
Instructions:
- Preheat the oven to 400 degrees F.
- Put the sweet potatoes on a baking sheet and pierce every one 2 or 3 cases with a fork. Bake for 45 to 60 minutes or till refined.
- Put apart to cool.
- Turn the oven down to 350 degrees F.
- Scoop the sweet potato out of their skins and right into a medium bowl.
- Discard the skins.
- Mash the potatoes.
- Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to model. Mix until well blended.
- Butter an 8 by 8-dart casserole.
- Pour the sweet potato mixture into the pan and sprinkle the head with the pecans.
- Bake for 30 to 40 minutes till done.
- Remove and allow to cool.