2 medium
sweet potatoes, peeled and cubed 1/2 cup heavy whipping cream 2 large eggs 1/4 cup packed brown sugar 1 Tbsp vanilla extract 1-1/2 tsp pumpkin pie spice 1/2 cup chopped pecans 1/3 cup packed brown sugar 1/4 cup sweetened condensed milk 1 Tbsp butter, melted 1/2 tsp vanilla extractPreheat oven to 325ºF. Lightly spray an 8x8-inch pan with cooking spray. Set aside.
1 Place
sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender. Drain potatoes and place in a large bowl.
1 Add
heavy cream, eggs, 1/4 cup brown sugar, 1 Tbsp vanilla, pumpkin pie spice to cooked sweet potatoes. Mix with a hand-held mixer until smooth. Fold in pecans.
1 Spread
potato mixture into prepared pan.
1 Combine
1/3 cup brown sugar, sweetened condensed milk, melted butter and 1/2 tsp vanilla; spoon over potato mixture. Cut through with a knife to swirl the sauce.
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