10 sweet potatoes
1 stick butter, cut in pieces
2/3 cup sugar
1/2 cup light brown sugar
1/2 cup honey
2 tsp. vanilla
2 tsp. salt
3/4 tsp. freshly grated nutmeg
3 large eggs beaten
2 1/2 cup hot milk
Topping:
1 cup flour
1 cup brown sugar
1/2 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. salt
1 stick butter, chilled cut in pieces
1 cup chopped pecans (I did not do this for the dinner)
Bake sweet potatoes at 350 for 1 hour until tender. Put on pan or line rack with foil because they will spit juice and make a mess below. Cool 10 minutes, then peel. In a large bowl beat potatoes on low speed; beat in butter. Add sugars, honey, vanilla, salt and nutmeg. Blend well. Add beaten eggs; beat for 2 minutes. Reduce speed to low; gradually add hot milk. Preheat oven to 350. Butter a 9x13 dish. Pour and spread potatoes. Mix together topping until mixture resembles course meal. I did mine with a few pulses in the food processor. Stir in Pecan if you are so inclined. Sprinkle on potatoes and bake 35-40 minutes until topping is golden.
You can make and freeze (freeze topping separate). I always make a couple weeks before Thanksgiving. Just set on counter in the morning and cook later. Needs about 7 hours to thaw.
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