Sweet Potatoes With Pecan Crumb Topping

READY IN: 40mins
Recipe by F-16 momma

My fave way to make sweet potatoes. Always requested to bring for Turkey day meals. The topping puts these above the rest!

Top Review by rochsann

When I made this recipe for Thanksgiving, I forgot the half and half, but it was still a delicious dish that received several compliments. This is definitely a five-star recipe, if it still tastes great without a key ingredient. The unintentional lower fat content was a plus! Thank you for sharing!

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Place potatoes in boiling water and simmer for 20 min, or until tender; drain and cool slightly.
  3. Place potatoes in a large bowl; add half and half, 3/4 cup brown sugar, 1 tsp salt and vanilla and beat at medium speed until smooth (or mash with potato masher to desired consistancy).
  4. Add eggs and mix well; scrape into a 13 x 9 dish coated with cooking spray.
  5. For topping: sprinkle marshmallows over top.
  6. Combine flour, 1/4 cup brown sugar, and 1/4 tsp salt in medium bowl.
  7. Cut in butter until mixture resembles coarse meal; stir in pecans and sprinkle over potatoes.
  8. Bake for 30-40 min, or until golden brown.

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