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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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:
2 sweet potatoes, peeled and cubed |
1 cup brown sugar |
1/2 cup butter |
1/2 cup milk |
2 large eggs |
1 teaspoon vanilla extract |
1/3 cup butter, melted |
1 cup chopped pecans |
1/3 cup all-purpose flour |
Directions:
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.
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