2 1/2 lb. sweet potatoes
2 large eggs
1/4 tsp. salt
1/4 tsp. white pepper
1/2 tsp. nutmeg
1 tsp. cinnamon
1/2 cup pecan halves
1 cup light brown sugar
3 tbsp. butter
2 tbsp. maple syrup
1/4 tsp. maple extract

Cook potatoes until tender. Drain. Place potatoes in bowl and lightly mash. In a large measuring cup, combine eggs, salt, pepper, nutmeg and cinnamon. Beat mixture until light. Add to mashed sweet potatoes. Stir well.

Generously grease a 9-inch round cake pan. Arrange pecan halves on bottom and sprinkle with brown sugar. In a small pan, melt butter and add maple syrup and extract. Pour over brown sugar layer. Do not stir. Pack mashed sweet potatoes over top. Cover with foil and bake at 350°F for 1 hour or until done. Knife inserted into mixture should come out clean when the sweet potatoes are cooked. Invert on serving plate and serve.

Serves 10.

Submitted by: Mary