Prep 10 mins
Cook 35 mins
- 3 large sweet potatoes
- 4 tablespoons butter (1/2 stick)
- 2 eggs
- 1⁄3 cup evaporated milk
- 1 teaspoon vanilla
- 1⁄2 cup sugar
- 1⁄3 cup butter, melted and cooled
- 1 cup brown sugar (light)
- 1⁄2 cup flour
- 1 cup pecans, chopped
- Bake sweet potatoes at 350 degrees until tender, approx 45 minutes - 1 hour.
- Mash potatoes and remove outer skins.
- Combine potatoes and next five ingredients in a mixer.
- Spread in baking dish.
- For the topping: Mix and spread over potatoes.
- Bake at 350 degrees until hot. Serves 6.
I came upon this recipe while searching for a sweet potato topping. I didn't like the recipe for the potato itself because it would have been much to sweet and "heavy" for my tastes. I did enjoy the topping very much, though. I topped plain, buttered sweet potatoes with it and they were quite good.
Very good, I will make again with a couple alterations. Instead of white sugar in the potatoes I will use brown sugar, and also will add cinnamon. Thanks for posting!
I have a huge harvest of sweet potatoes from my garden this year, and found this recipe while looking for new ideas. I agree with Kerry that all the ingredients added to the sweet potato base would be way too much. Sweet potatoes are rich and sweet enough on their own and the crunch topping, with nuts, butter, and brown sugar, is very sweet and rich as well. I can't even stand those horrid recipes that include marshmallows in the sweet potato casseroles. Anyway, I used some of the sweet potatoes I dug up today and made this recipe but added nothing to the plain, cooked sweet potatoes other than the crunch topping. It was delicious and as sweet and rich as *I* want a sweet potato recipe to be.