Sweet Potatoes With Pecan Crumb Topping

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




  • Preheat oven to 375°F.
  • Place potatoes in boiling water and simmer for 20 min, or until tender; drain and cool slightly.
  • 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).
  • Add eggs and mix well; scrape into a 13 x 9 dish coated with cooking spray.
  • For topping: sprinkle marshmallows over top.
  • Combine flour, 1/4 cup brown sugar, and 1/4 tsp salt in medium bowl.
  • Cut in butter until mixture resembles coarse meal; stir in pecans and sprinkle over potatoes.
  • Bake for 30-40 min, or until golden brown.

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  1. 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!
  2. These were the best sweet potatoes I've ever had! I used about 5 large s. potatoes and doubled the topping. The combo of melted marshmallows hidden underneath a crunchy topping was truly memorable. Thanks Momma, for posting this "to die for" recipe Roxygirl
  3. This was by far the best recipe for sweet potatoes I have ever made. My husband does not like sweet potatoes, but he ate two servings of this and love it!! Plus, very easy to make, and I did not have to make any adjustments to the recipe.


I am a Colorado ski bum at heart, but am currently stuck in Miami, FL of all places working on my Doctoral degree in physical therapy at UM. I can't wait until I graduate and can get back to the mountains! 2 more years, 2 more years...I love to cook and find it a great way to relax and slow down after classes and I can't wait until I have more free time to be able to do it. I have been in the Air National Guard with Colorado and Florida for the last four years and have been fortunate enough to taste many different foods and stretch my palate. I have lots of recipes waiting to be posted and when I finally get the time I will, so stand by!
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