Ingredients
6 pounds sweet potatoes, peeled and cubed (about 20 cups)1 to 2 chipotle peppers in adobo sauce, finely chopped1 cup heavy whipping cream4 large eggs, beaten1 teaspoon saltTOPPING:1 cup packed brown sugar3/4 cup all-purpose flour3/4 teaspoon ground ginger3/4 teaspoon ground cumin1/2 teaspoon ground cloves1/4 teaspoon cayenne pepper1/3 cup cold butter1-1/2 cups chopped pecans
Preparation
Preheat oven to 350°. Place sweet potatoes in a large stockpot; cover with water. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until sweet potatoes are tender.
Drain; return potatoes to pot. Mash potatoes with chipotle pepper to reach desired consistency. Cool slightly. Stir in cream, eggs and salt. Transfer to a greased 13x9-in. baking dish (dish will be full).
For topping, in a large bowl, mix brown sugar, flour and spices; cut in butter until crumbly. Stir in pecans. Sprinkle over casserole. Bake, uncovered, 35-40 minutes or until a thermometer reads 160°.
