Prep 15 mins
Cook 30 mins
This is perfect to serve at your Christmas or Thanksgiving table, and I have done so many times and received rave reviews from all, this has been a long time family favorite and sure to become yours also! For a sweeter taste you may increase the sugar amount in the potato mixture by a few tablespoons or to taste, the sweet potatoes may be baked and the pulp removed up to a day in advance if desired --- two 29-ounce cans sweet potatoes, drained and mashed may be used for this recipe, prep time does not include baking the sweet potatoes.
- 5 medium sweet potatoes
- 1⁄3 cup white sugar (use white or brown)
- 1⁄2 cup melted butter
- 2 large eggs, lightly beaten
- 1 pinch salt
- 2 teaspoons vanilla
- 1⁄3 cup evaporated milk (or use half and half cream or milk)
- 1⁄3 cup melted butter
- 1 cup brown sugar
- 1⁄2 cup all-purpose flour
- 1 1⁄2 cups coarsley chopped pecans or 1 1⁄2 cups walnuts
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- Line a baking sheet with foil, then spray with cooking spray.
- Prick each sweet potato with a few holes.
- Place on the baking sheet and bake for about 1 hour or until fork-tender all the way through to the middle (baking time will vary slightly).
- Cool the potatoes slightly then scoop out the pulp.
- Place the pulp in a large bowl.
- Add in 1/3 cup sugar (start with 1/3 cup and add in more to taste after if desired) melted butter, eggs, pinch salt, vanilla and evaporated milk or milk; mix with a wooden spoon to combine.
- Transfer/spread the mixture to the prepared baking dish.
- For the topping; in a small bowl combine 1/3 cup melted butter with brown sugar and flour; mix to combine.
- Mix in the nuts.
- Spread over the sweet potato mixture in the baking dish.
- Bake for about 25 minutes or until completely heated through.
This is the same recipe my mother made for years and passed on to me. It's always expected at every Thanksgiving and Christmas dinner here at home and I've even been asked to make it to take to friends holiday dinners when invited. The recipe double nicely, which is great since it's always a big hit. If you find you don't have any vanilla extract, you can use almond extract. And yes, the canned sweet potatoes work fine for this recipe.
Made this one for Thanksgiving, 2007. We try a different sweet potato recipe each year, just because we think we should have sweet potatoes at Thanksgiving. WOW!! We are now going to use this recipe each year, even the die hard sweet potato naysayers had these and some had seconds!!
Made this for our dinner last Sunday, and it was a real hit. Thanks for the great recipe!!!