- 2 pounds (3 large) Sweet potatoes, peeled and cubed
- ¾ cup MUSSELMAN’S® Apple Butter
- 2 Eggs
- ¼ cup Heavy cream
- ¼ cup Honey
- ¼ cup Butter, melted
- 2 teaspoons Salt
- ½ teaspoon White pepper
- ⅓ cup Brown sugar
- ½ cup Pecans, chopped (optional)
- 2 Tablespoons Butter, melted (for topping)
Place potatoes in medium saucepan; add about 1 in. of water.
Cover and cook for 10 to 15 minutes or until tender.
Drain very well.
Heat oven to 350°F.
Spray 1 1/2-quart casserole dish with cooking spray.
Mix apple butter, eggs, cream, honey, 1/4 cup of melted butter, salt and pepper.
Add potatoes and beat by hand or with electric mixer until mased and well mixed.
Spoon into casserole dish.
Mix brown sugar, pecans and remaining butter in a small bowl.
Sprinkle over potatoes.
Bake for 20 to 30 minutes or until hot and bubbly.