Sweet Potato Pudding with Raisins & Pecans

This lovely little casserole can be prepared in advance and heated before serving. Our family likes raisins but they can be substituted with dried apricots.. If you use the porcelain baker, then you can bake and serve from the same dish, which is helpful when you have numerous courses. The amount of butter can be reduced to 1/4 cup, but serving 12, makes it only 1 teaspoon per serving rather than 2 teaspoons.

8 large sweet potatoes (about 6 pounds)

1/2 cup butter (1 stick), softened
1/2 cup cream
1/2 cup brown sugar
1 egg, beaten
1 teaspoon cinnamon

1/2 cup yellow raisins

1/2 cup coarsely chopped pecans
1/4 cup brown sugar

Cook potatoes in simmering water until soft. Plunge potatoes into cold water and then, peel them. In a large bowl, mash potatoes with the next 5 ingredients until blended. Stir in the raisins.

Place mixture into a greased 9x13-inch porcelain baker and sprinkle top with pecans and brown sugar. Press pecans lightly into the potatoes. Bake at 350° for 35 minutes or until piping hot. Serves 12.

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