I have adapted several recipes for baked sweet potatoes into one favorite.
Usually I just wing it, so the following is my approximation of the 'official recipe'.
**WARNING** NOT low calorie, low fat, low sugar or low anything...

Combine the following in a small pot:
- 1/4 cup dried cranberries (plain, UNSWEETENED cranberries, NOT Craisins - could probably use fresh berries also)
- 1/4 tsp ground allspice
- 2 Tbsp butter
- 2 Tbsp brown sugar
- 3/4 cup apple juice (I used Sunripe Apple, Orange and Passionfruit blend this time)
- pinch salt
Simmer until reduced to a light syrup, stirring frequently.
Take off heat then add:
- 1 finely minced green onion (white and green parts) and set aside.

Peel and cube 5 pounds yams (red skinned sweet potatoes)
Boil until fork tender, drain well, set aside.

In large bowl beat the following together until frothy:
- 4 large eggs
- 2 Tbsp vanilla extract
- 4 Tbsp maple syrup (the good stuff)
- 1.5 Tbsp lemon juice
- 1 tsp salt
Add the first mixture to this and beat well (recommend a Braun type hand blender so the cranberries and onion puree)

Add the drained potatoes and beat again with the hand blender, or mash together if you prefer.

Put mixture into a greased 9"x13" dish.

Topping:
- 1/2 cup chopped pecans
- 1/8 tsp ground allspice
- 1/4 tsp cinnamon
- 1 cup (packed) brown sugar
- 1/4 cup butter
Chop cold butter into small pieces, mix all ingredients together. Sprinkle over the potatoes.

Bake at 350 F for 1 hour (I did it in the Bigfoot oven, but maybe this could be adapted to be cooked in a Dutch Oven)

Great for Thanksgiving and the holidays!

Thanks for posting this Lainey! I knew you wouldn't let me down. For any of you who've never been lucky enough to taste her recipe, it was a big hit this past weekend at the Last Chance Alberta meeting. It was delicious!!

Lainey - I have one question. I would like to serve this over Thanksgiving and will be travelling. If I made this on the Thursday evening and heated it on Saturday, would that work? Or would I risk it separating?

Dianne

This sounds delicious. I look forward to trying it now that the winter vegetables are coming around! Thanks for sharing.

Charlene

Hi Dianne,
The leftovers are not quite as good as the first time around, so you might want to try what I did for this weekend.
I premade what I could and had it seperated into containers; 1 container for the topping, a ziploc with the raw potatoes peeled and cubed (with a small bit of water and the air removed, the potatoes will keep for days), and 1 for the other ingredients (except the eggs).
When it's time to prepare beat the eggs seperately, then beat in the other ingredients, followed by the cooked potatoes. Top as usual and bake.
Hope it works out for you. I never usually measure the spices so I hope my amounts are okay.

This sounds absolutely wonderful, I think I'll make it for the Thanksgiving feast. Does it have an actual name.... I know I'm going to get questions....

How about "Baked Yams with Pecan Praline"

or as Mitchell says "The Orange Potato Mush, but It's Good"

Yeah Mitchell! But, I think your title sounds a bit more sophisticated Lainey

THANKS

I made The Orange Potato Mush Stuff for Thanksgiving.and my picky Grandchildren couldn`t get enough of it. Come to think of it I may have licked the bowl if I haden`t have had company. Awesome Stuff eh Mitchell

Glad it worked out for you Lynne I wasw worried if I had the spice amounts right as I don't usually measure.