Ingredients:
4 eggs
1 stick of butter
1/3 cup sugar
1 tbs. vanilla
cinnamon
nutmeg
cream or milk (small amount)
pinch of salt
Preparation:
Peel, dice and boil sweet potatoes. Mash with stick of butter. Add 1/3 cup of sugar, pinch of salt. Add vanilla, cinnamon and nutmeg (I always add extra of these).
In a separate bowl, beat 4 eggs and a little cream (I use my coffee creamer for this). Add small amount of potato mixture to egg mixture STIRRING CONSTANTLY. Continue to add small amounts of potato mixture and continue stirring constantly. Once the egg mixture is warm it can be added to the remainder of the potato mixture.
Topping:
Flour, brown sugar, butter, and pecans.
Bake at 350 for 1 hour. Add topping for the last 20 minutes.
Notes:
You may be tempted to pour all the egg mixture into the potato mixture and combine them in one step. DON'T DO IT! The eggs will cook immediately and separately.
The original recipe called for 1 cup of sugar. This was WAY too sweet for me. I like it better with less.
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