Whipped Sweet Potatoes and Brown Sugar Pecan Bake

READY IN: 1hr 25mins
Recipe by Kittencalrecipezazz

Adjust all spices to taste. Make this up to a day in advance, refrigerate then bake the following day. Make certain to bake the sweet potatoes not boil them.

Top Review by SharleneW

My family loves sweet potato pie, but never eats the various sweet potato casseroles I have made for Thanksgiving. This year, I decided to try this one and cook it in corn husks--more for it's decorative potential than for any hope of them actually eating it. They cooked up beautifully (I steamed 1/4-cup bundles for about 20 minutes) and were actually favorably received. They held together perfectly cooked in the corn husks. I did think the orange zest was a bit overpowering and I would leave it out entirely next time. All in all, a very good recipe!

Ingredients Nutrition


  1. Set oven to 400 degrees.
  2. Place the sweet potatoes on a cookie sheet and prick all over with a fork.
  3. Bake for about 1 hour or until JUST fork-tender (do not over-bake them!).
  4. Cool slightly and cut in half.
  5. Scoop out the pulp and place in a large bowl (discard the peel).
  6. Add in brown sugar (starting with 1/3 cup) butter, lemon juice, orange peel, cinnamon, allspice, nutmeg and egg yolk.
  7. Using an electric mixer, beat until smooth.
  8. Season with salt and pepper to taste, and adjust the brown sugar and spices to taste.
  9. Add in toasted pecans and mix to combine.
  10. Spread the mixture in a large baking dish.
  11. At this point you can cover and refrigerate up to 1 day before baking.
  12. Bake in a 350 degree oven for about 25 minutes.

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