Whipped Sweet Potatoes with Maple Pecan Topping

Ingredients

• 3 sweet potatoes, peeled and cubed
• 1 russet potatoe, peeled and cubed
• 1-1/2 eggs
• 1 tbsp. maple syrup
• 1 tsp. lemon juice
• 1/4 tsp. salt
• 1/2 pinch ground nutmeg
• pinch pepper
• 2/3 cup chopped pecans
• 2 tbsps. packed brown sugar
• 2 tbsps. butter, melted

Directions

1. In large saucepan of boiling salted water, cover and cook sweet and russet potatoes until tender, about 12 minutes.
2. Drain and return to pot. Using electric beaters or masher, beat or mash until smooth.
3. In bowl, beat together eggs, maple syrup, lemon juice, salt, nutmeg and pepper; beat into potatoes.
4. Scrape into greased 13- x 9-inch (3 l) glass baking dish. (Make-ahead: cover and refrigerate for up to 24 hours; bake for 10 minutes longer.)
5. Stir pecans with brown sugar; sprinkle over potatoes.
6. Drizzle with butter.
7. Bake in 350°F (180°C) oven for about 50 minutes or until set and bubbly.