Spiced Sweet Potato Casserole With Eggs
|Sweet potatoes||5 1⁄2 Pound, peeled and cut into 2-inch chunks|
|Unsalted butter||1⁄2 Pound, melted (2 Sticks, Plus More For The Dish)|
|Freshly grated nutmeg||1 1⁄2 Teaspoon|
|Light brown sugar||1 1⁄2 Cup (24 tbs)|
|Milk||1 Cup (16 tbs), warmed|
|Eggs||3 Large, beaten|
|Pecan halves||4 Ounce (1 Cup)|
|Cornflakes||1 Cup (16 tbs)|
1. Preheat the oven to 350° Butter a 13-by-9-inch baking dish. Put the sweet potatoes in a large pot. Cover with cold water and bring to a boil. Cook over moderate heat until the sweet potatoes are tender, about 15 minutes. Drain well, shaking off the excess water. Transfer the sweet potatoes to a food processor (in batches, if necessary) and puree until smooth.
2. Scrape the sweet potato puree into a large bowl. Add half of the melted butter, 2 teaspoons of salt, 1 teaspoon of the nutmeg, 1/2 cup of the light brown sugar and the warmed milk and stir until thoroughly combined. Stir in the beaten eggs. Pour the mixture into the prepared baking dish and smooth the surface. Cover with foil and bake for 40 minutes.
3. Meanwhile, spread the pecans on a baking sheet and bake for 5 minutes, until lightly toasted. Let cool briefly, then transfer the pecans to a work surface and coarsely chop them. In a bowl, toss the toasted pecans with the cornflakes, cinnamon and the remaining melted butter, 1/2 teaspoon of nutmeg and 1 cup of light brown sugar. Season with salt.
4. Remove the foil from the sweet potato casserole. Spoon small clumps of the pecan-cornflake topping all over the top of the pureed sweet potato mixture. Continue to bake the sweet potatoes, uncovered, for about 40 minutes longer, until the pecan-cornflake topping is golden and sizzling. Let the sweet potatoes stand for 20 minutes before serving.