Ingredients:

• 4 pounds sweet potatoes
• 4 Tablespoon unsalted butter, melted, plus more for the dish
• 1/2 cup packed light brown sugar
• 1/4 teaspoon cayenne
• kosher salt
• 6 oz. pecans (about 2/3 c.), roughly chopped
• 3 large eggs
• 2 Tablespoons pure maple syrup
• 1 Tablespoon fresh lemon juice
• 1 teaspoon pure vanilla extract

Directions:

• Heat oven to 375°. Place the sweet potatoes directly on the oven rack and place a rimmed baking sheet on the rack beneath. Roast until tender, 50 to 60 minutes. Cut a slit in the tops to release the steam and let cool for 15 minutes.
• Meanwhile, butter a 3-quart baking dish. In a bowl, combine the sugar, cayenne and 1⁄4 teaspoon salt. Toss with the pecans and melted butter; refrigerate until ready to use.
• Once the potatoes are cool enough to handle, scoop out the flesh and purée in a food processor until completely smooth. Add the eggs, syrup, lemon juice, vanilla, and 1⁄2 teaspoons salt, and pulse to combine.
• Transfer the mixture to the prepared dish, sprinkle the pecan mixture over the top and bake until the sweet potatoes are set, 50 to 60 minutes.
• Let stand for at least 10 minutes before serving.