Sweet Potatoes With a Pecan Topping

READY IN: 1hr 20mins
Recipe by Karen From Colorado

Creamy sweet potatoes topped with a crunchy pecan topping that has melted/caramelized into a delicious layer between the topping and the potatoes.

Top Review by eat to lose

I have been making this dish for two years. I use splenda instead of the white sugar and no one even knows. I used to dislike sweet potatoes and now look forward to being able to make this dish. My hubby and I have the left overs for breakfast. Could this be put in a pie shell as a pie, sure seems so! Delish!

Ingredients Nutrition

Directions

  1. Wash potatoes and bake them in a 350 degree oven for 35 to 40 minutes or until fork tender.
  2. Slice cooked potatoes in half and scoop out the insides into a large bowl.
  3. Add the sugar, milk, eggs, vanilla, and salt; mash with a potato masher.
  4. In a separate bowl, combine brown sugar, pecans, flour, and butter.
  5. Mash together with a pastry cutter or fork, until thoroughly combined.
  6. Spread the sweet potato mixture in a baking dish.
  7. Sprinkle the crumb mixture all over the top.
  8. Bake at 400 for 30 minutes, or until golden brown.

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