Ingredients
1
cup pecans, roughly chopped
2
cans (29 oz each) and 1 can (15 oz) sweet potatoes or yams, drained
1
cup butter, melted
2
teaspoons pumpkin pie spice
2
teaspoons salt
1 1/2
cups packed brown sugar
1
cup buttermilk (whole milk would work fine if in a pinch)
3
eggs, beaten
Preparation
Heat oven to 350°F. Toast 1 cup pecans, roughly chopped, on foil-lined cookie sheet about 10 minutes or until you can smell them toasting. Set aside.
Drain 2 cans (29 oz each) and 1 can (15 oz) sweet potatoes or yams. Mash in large bowl. Add 1/2 cup melted butter, 2 teaspoons pumpkin pie spice, 2 teaspoons salt and 1/2 cup packed brown sugar. Mix, and add 1 cup buttermilk, stirring with spatula until well combined. Add 3 eggs, beaten; mix well.
Spoon into lightly greased 13x9-inch baking dish; cover with foil. Bake 40 minutes.
Meanwhile, mix 1/2 cup melted butter, 1 cup packed brown sugar and toasted pecans. Sprinkle with a pinch of pumpkin pie spice; set aside.
Remove foil after 40-minute bake time; top with brown sugar-pecan topping. Bake uncovered 35 to 40 minutes or until bubbly and set. Let stand 20 minutes before serving.
