Boil the sweet potatoes in their
jackets until just tender but not too soft.
Test by inserting a skewer.
Peel and cut the vegetables into small
pieces.
In a food processor fitted with a
metal blade, puree the sweet potatoes, gradually adding the sugar,
butter, eggs, flour, cream lemon juice and vanilla.
Grease a shallow ceramic baking dish
of 2 liter capacity, or two smaller bowls.
Turn the mixture into the dish and top
with the pecan halves.
Bake for 1 hour in a preheated oven
set at 160C/325F/Gas 3.
