Crunchy Pistachio Yams

Recipe from Viewer Laurie Benoit.

Ingredients:

For the sweet potatoes:

2 1/2 lbs sweet potatoes

salt to taste

2 Tbsp butter

2 large eggs

1/4 cup maple syrup

1/4 cup buttermilk

1/3 cup milk

1/2 tsp vanilla

1/2 tsp salt

pinch of allspice

pinch of cayenne

For the pistachio crust:

1/2 cup chopped pistachios (I used roasted, salted)

1/2 cup light brown sugar

1/3 cup all-purpose flour

4 Tbsp melted butter

Directions:

Preheat oven to 350 degrees. Peel, chop and boil sweet potatoes over high heat, salting water well. When they are tender, drain and add butter. Mash and set to side. Whisk eggs, syrup, buttermilk, milk, vanilla, salt, allspice and cayenne together. Slowly add potatoes to mix in spoonfuls (temper) place mixed mixture in a 2 quart casserole dish allowing space for crust. Combine pistachio crust ingredients, mixing well, and top casserole carefully. When evenly distributed, gently press crust down. Bake for 25-30 minutes or until browned on top.

Optional: brown under boiler for one minute. Let rest before serving.