I confess, I’ve never been a big fan of the marshmallow topped sweet potatoes that always make an appearance at Thanksgiving. But I love these! Honestly, they taste a bit more like a dessert than a side dish, which means even people who don’t usually like sweet potatoes like this dish. As far as mashing the sweet potatoes, I usually just bake them (for about an hour), and when they are cool, I scoop the insides into a bowl and mash them up a bit with a fork.
Two large or three medium sweet potatoes will yield roughly 3 cups, but don’t worry too much if you don’t have exactly that amount. The pecan topping is, of course, the best part! And since this tasty side dish can be put together ahead of time, it’s a delicious and stress-free addition to your Thanksgiving table.
- 3 cups cooked and mashed sweet potatoes
- 1/2 cup sugar
- 1/3 cup butter, softened
- 2 eggs, beaten
- 1 teaspoon vanilla
- 1/2 cup milk
- Pecan topping:
- 1/2 cup flour
- 1/3 cup butter
- 1/2 cup brown sugar
- 1 cup pecans, chopped
- Preheat oven to 350 degrees.
- In a large bowl, beat together mashed sweet potatoes, sugar, 1/3 cup butter, eggs vanilla and milk.
- Spoon evenly into a lightly greased, 9×9 inch square pan or casserole dish.
- Prepare crumb topping by mixing together flour, 1/3 cup butter, brown sugar and chopped pecans with a fork until mixture resembles coarse crumbs. Sprinkle over potato mixture.
- Bake, uncovered, for 25-30 minutes until topping is crisp and golden brown.
Who Dished It up First: This recipe was submitted to a church cookbook by my friends Kristen and Lynette.