Crispy Sweet Potato Bake

Crispy Sweet Potato Bake

9
Brooke Thesen 1

"I make these sweet potatoes for Thanksgiving, and they were a big hit. The brown sugar gives it just the right amount of sweetness."

Ingredients

55 m servings 570 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 570 kcal
  • 28%
  • Fat:
  • 40.8 g
  • 63%
  • Carbs:
  • 47.9g
  • 15%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 262 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a casserole dish.
  2. Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash. Measure 3 cups mashed sweet potato and transfer to a large bowl.
  3. Beat sweet potatoes, brown sugar, 1/2 cup butter, milk, eggs, and vanilla extract together with an electric hand mixer in a bowl until smooth and creamy; pour into the prepared casserole dish.
  4. Pour 1/3 cup melted butter over pecans in a bowl; stir to coat. Add flour; stir until combined. Sprinkle pecan mixture over sweet potato mixture.
  5. Bake in the preheated oven until heated through and bubbling, 20 to 25 minutes.

Footnotes

  • Cook's Note:
  • The best and most inexpensive place to buy the pecans is Costco. They are so expensive at Jewel.
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Reviews

9
  1. 10 Ratings

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This is an awesome recipe. The only difference is I added 1/2 teaspoon nutmeg to the mixture. This was GREAT and tasted like something from a high end restaurant.

Creamy deliciousness with a nice pecan crunch. I used half the amount of sugar and it was perfect for us.

Love this! Since I'm allergic to nuts, I topped mine with mini marshmallows! #ToDieFor