Ingredients
- 4 Cups mashed sweet potatoes (about 3 pounds)
- ½ Cup light brown sugar, packed
- ¼ Cup Satsuma juice
- 1 Teaspoon Satsuma zest
- 1 ½ Cups heavy cream (milk can be substituted)
- 3 Eggs
- ½ Teaspoon ground cinnamon
- 4 Tablespoons melted unsalted butter
- 1 Teaspoon vanilla extract
- ½ Teaspoon salt
Optional Topping
- 4 Tablespoons slightly unsalted butter
- ½ Cup Light brown sugar
- ¾ Cups chopped pecans
Directions
In a small bowl, using fingers, combine ingredients until mixture is the size of pebbles.
Preheat oven to 350 degrees.
In a mixing bowl, combine mashed sweet potatoes, brown sugar, melted butter, Satsuma juice, zest, cinnamon and salt. Combine heavy cream or milk with vanilla extract, set aside.
Using a hand mixer or stand mixer, add 1 egg at a time fully incorporated before adding next egg. Mix mixture well then gradually add the cream or milk mixture with the mixer on low speed. Once mixture is smooth, pour into 9 X 13-inch pan. Sprinkle topping over sweet potato mixture if using.
Bake 350 degrees 45 – 60 minutes or until filling is set in the center. Let rest about 10 minutes before serving.
