Sweet Potato and Pecan Puree

A delicious and colorful addition to a buffet table. This dish can be made ahead and refrigerated, then baked before serving. Perfect for serving 12 people.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and quarter sweet potatoes.

Step 2

Place in a large saucepan and cover with water. Salt lightly.

Step 3

Cover and bring to boil. Reduce heat and cook until potatoes are fork tender, about 20 to 25 minutes.

Step 4

Drain sweet potatoes and transfer to a large bowl.

Step 5

Mash until smooth, then beat in cream with an electric mixer.

Step 6

Beat in eggs, 3 tablespoons butter, orange peel and seasonings.

Step 7

Spoon into a well-buttered 8-cup casserole.

Step 8

Arrange pecan halves around edge of dish.

Step 9

Dot with remaining butter and bake in preheated 350°F oven until hot, 35 to 45 minutes.