Total Time
1hr
Prep 15 mins
Cook 45 mins

When I was little, Mamaw would bake sweet potatoes and serve them up with butter. Until I was dang near an adult, I didn't know there was any other way to eat them. Now, I make them tons of different ways. This one is pretty good; not my best, but still pretty good.

Ingredients Nutrition

Directions

  1. Cut the sweet potatoes into 2 inch chunks and place in a pot with enough water to cover. Bring to a boil and then reduce the heat to medium. Cook until tender, about 20-25 minutes. Drain and return to pot; mash until smooth and cool 15 minutes.
  2. Preheat the oven to 350 degrees. Butter a 1 quart casserole. Melt 1/4 cup of butter. In a large bowl, beat the eggs. Beat in the vanilla and the potatoes. Transfer to the casserole dish.
  3. In a small bowl, stir together the pecans and flour. Mix in the remaining butter until pea-sized pieces form. Crumble crumbs over the potatoes.
  4. Bake until top is bubbly, about 30 minutes.

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