| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
- 3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
- 1/2 cup milk
- 1/4 cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 stick (4 tablespoons) unsalted butter, melted
- 1/4 teaspoon kosher salt
- 3/4 cup chopped pecans
Instructions
- For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
- For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
- For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 369 |
| Total Fat | 21 g |
| Saturated Fat | 9 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 3 g |
| Sugar | 24 g |
| Protein | 5 g |
| Cholesterol | 79 mg |
| Sodium | 248 mg |
Reviews
Appropriately named. OMG! I’d rather have this than any other sweet potato recipe I’ve ever had. I could easily serve this as dessert and everyone would be happy. The crumble on top took it over the top. Would make this anytime during the year. Why wait for Thanksgiving.
I make these all year long because they’re my husband’s favorite. To make it lighter and healthier I have successfully substituted coconut sugar for the brown sugar (lower glycemic), reduced the butter in the potatoes by half (not the topping), and used gluten free oat flour in the topping instead of APF and it still tastes great.
This recipe was the hit on my thanksgiving table. Making it again for New YEars Day!
Delicious! Using fresh potatoes makes a difference and using a mixer to blend all the ingredients (except topping) keeps it light and fluffy. I put it in a souffle dish and had to increase the temp a little and extend the baking time until set in the middle.
Can you freeze leftovers
My FIL asks for these at every gathering no matter the season. They’re a huge hit!
This recipe is requested by family and friends at every get together. I add little bit of cinnamon to this fantastic dish.
This was delicious. Not overly sweet, which I like. Topping was outstanding.
Very good. I had to substitute crushed pretzels for pecans and my daughter in law said it was the best she’d ever had! One of my new favorites!
PHENOMENAL!!! I didn’t have pecans so I subbed pecan flour and had to add marshmallows. This recipe is so amazingly delicious!! I’m gonna make this one in 2 weeks for a Christmas party but I’m gonna make it as a cheesecake dessert with the cheesecake on the bottom and the casserole on the top and of course topped off with real whipped cream.