Sweet Potato Puree - cooking recipe

Ingredients

8 lbs sweet potatoes, baked (about 6 large or 8-10 medium)
1/2 cup unsalted butter, melted
1/4 cup heavy cream
2 eggs, beaten
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 teaspoon salt (or to taste)
3/4 cup pecans, toasted and chopped

Preparation

Heat oven to 350 degrees.
Peel and mash sweet potatoes. (I use a food mill for this.).
In a large bowl, combine potatoes with butter, cream, eggs, cinnamon, vanilla, salt and 1/2 cup pecans, mixing until well blended.
Pour mixture into a buttered 2 1/2 quart casserole; top with remaining pecans.
Bake 30 minutes.
Note: Puree may be made a day ahead and refrigerated. Be sure to bring to room temperature before baking.
Additional note: To bake the sweet potatoes, pierce each potato 2-3 times with a paring knife, place directly on oven rack and bake at 350 degrees until done, about 50-60 minutes for large potatoes. Place a baking sheet on lower rack to catch drips. Allow to cool before handling. While the oven is on, toast the pecans. Spread out on a shallow pan and bake for about 10 minutes.