Pecan Crusted Sweet Potatoes

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.

Pecan Crusted Sweet Potatoes
Pecan Crusted Sweet Potatoes
Serves 8
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
656 calories
99 g
88 g
26 g
10 g
11 g
169 g
81 g
30 g
1 g
14 g
Nutrition Facts
Serving Size
169g
Servings
8
Amount Per Serving
Calories 656
Calories from Fat 227
% Daily Value *
Total Fat 26g
40%
Saturated Fat 11g
56%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 88mg
29%
Sodium 81mg
3%
Total Carbohydrates 99g
33%
Dietary Fiber 7g
27%
Sugars 30g
Protein 10g
Vitamin A
12%
Vitamin C
47%
Calcium
8%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 cups cooked and mashed sweet potatoes
  2. 1/2 cup sugar
  3. 1/3 cup butter, softened
  4. 2 eggs, beaten
  5. 1 teaspoon vanilla
  6. 1/2 cup milk
Pecan topping
  1. 1/2 cup flour
  2. 1/3 cup butter
  3. 1/2 cup brown sugar
  4. 1 cup pecans, chopped
Instructions
  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. Bake, uncovered, for 25-30 minutes until topping is crisp and golden brown.
beta
calories
656
fat
26g
protein
10g
carbs
99g
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Let's Dish Recipes http://www.letsdishrecipes.com/
Who Dished It up First: This recipe was submitted to a church cookbook by my friends Kristen and Lynette.

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Comments

  1. Mmmmm…this is my favorite!

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  2. I’m not a fan of the marshmallow topping either. The pecans however, sound wonderful. Stress free is the only way to go for Thanksgiving! :)

  3. I’m making this, perfect way to eat sweet potatoes! Have a wonderful holiday.

  4. We did make this for Thanksgiving and it was out of the world delicious. I could have eaten it for dessert–maybe I did. Thanks for a great recipe. Hope you had a great Thanksgiving. We were with 4 of our 6 kids and their families. It was wonderful.

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