Sometime in the early 1990's (I think 1994), Mark and I went to the ABCL Nationals in New Orleans. While we were there, of course, we sampled much of the fine cuisine, including this dish which we ate as a side at Alex Patout's. It was so yummy that it was the first and only time in my life I have ever asked for a recipe in a restaurant, and they were kind enough to bring a copy of their (published) cookbook to the table so that I could copy it. That first year I brought it to the Thanksgiving Rehearsal, and it was a hit -- so much so that the recipe was passed to several who attended there, and thus began a yearly ritual of 'Who's got the recipe?' My copy lives on the door of my fridge and is usually a reliable source for those who can't find theirs, except one year when I couldn't find it and had to recover it through Mom and Dad from a friend of the family who had gotten it from them. I did later find my original copy, but today I found it online (since I was at work when the request for recipe came), and decided to post it here post-haste and end this button game once and for all!
... and then, in 2020, Dad sent this updated version that actually makes it possible to follow the recipe if you haven't already made it a zillion times. Same ingredients, same execution, less brain cramp. Thanks Dad! -Jennie
Serves: Serves 6 - 8
For the potatoes
5 large sweet potatoes or yams
1/3 cup milk
1/2 cup (1/4 pound) softened butter
1/2 cup sugar
2 eggs beaten
1 teaspoon vanilla
For the caramel topping
1/2 cup heavy cream
1 cup light brown sugar
1/3 cup melted butter
1 cup chopped pecans
Potatoes:
Scrub sweet potatoes or yams and bake in 350 F oven until tender, about 40 minutes. Nuking works fine too, but there is a slightly more caramel-y taste when you do them in the oven).
When cool, skin and mash in a large mixing bowl. You should have about 3 cups.
Mix softened butter into mashed potatoes, along with the white sugar, eggs, vanilla and milk.
Pour the mixture into a baking pan or casserole dish.
Caramel:
Bring the cream to a simmer in a small saucepan. Add the brown sugar and stir until it dissolves.
Cook the mixture over medium heat until it reaches the soft-ball stage on a candy thermometer.
Remove from heat and beat in the butter and the chopped pecans.
Pour this mixture over the yams.
Bake until very hot and beginning to brown. (When I make a double recipe for a large crowd, I usually buy sugared whole pecans and arrange them decoratively in the caramel before putting in the oven).