This Hello Dollies recipe is an oldie but a goodie. They are an extremely luxurious and rich bar-shaped biscuit also referred to as Seven Layer Bars.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 4 cups mashed sweet potatoes
- ½ cup white sugar
- 2 tablespoons vanilla extract
- 4 eggs, beaten
- ½ pint heavy cream
- ¼ pound butter
- 1 cup packed brown sugar
- ½ cup all-purpose flour
- 1 ¼ cups chopped pecans
Instructions
- Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and cream. Blend well, and spread evenly in casserole dish.
- Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly, and sprinkle over sweet potato mixture.
- Bake for 30 minutes in the preheated oven.
Nutrition Facts
| Calories | 452 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 110 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 11 g |
| Sodium | 155 mg |
| Sugars | 32 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Best sweet potato recipe ever!
I made this exactly by the recipe. It was a HUGE hit at Thanksgiving. This will be my new Sweet Potato recipe. I read the reviews and maybe next time may add some cinnamon and nutmeg but good just like it was. A little sweet for me might reduce the sugar but everyone one else loved it.
I love this recipe, my friends always ask for it on Thanksgiving. I tend to make it a little less sweeter. I also decrease the topping, and it’s still amazing. I eat it for breakfast.
Delicious! I made mine with baked sweet potatoes and didn’t add any sugar to them. I also used vegan butter and full fat coconut milk to replace cream because of my dairy allergy. The topping was amazing and I made mine with a gluten free 1:1 mix.
Made this for Thanksgiving and it was the hit of dinner. There were none left by the end. Made it again for Christmas! Have some non nut eaters so will put marshmallows on that end. Thank you for sharing!!!
Yum yum! These were excellent. Very cream and not too sweet. This is one recipe which is great as is with no need to give it my own personal twist.
This is my very favorite sweet potato recipe. Use the full amount of vanilla for an incredibly rich flavor. This is truly decadent and will be a hit at your holiday meal.
We make them every year for thanksgiving! My family requests them by name. No need to make a dessert when you have these! So delicious!
No changes. Love it as it is. Everyone, even those who dont like sweet potatoes love it. More like a desert. One of our holiday favorites.
This is a great recipe! I changed a few things though! I did not have cream by accident this thanksgiving, so used eggnog instead and thought it turned out extra delicious! I used a full two cups, but you could probably add less. Also, as one reviewer stated, the amount of flour for the crumbled topping is off. I always end up adding probably twice the amount, til it’s as crumbly as I want it. I also add cinnamon and nutmeg to the potato mixture, to add even more flavor.
This recipe has become a Thanksgiving standard in our house. I’ve made it the last 3 years and my kids ask me to make it. I made it exactly as described, but I did only put 1 T of vanilla instead of 2 I am also a little heavy handed on the pecans because they are so good. I made it in my crockpot the last 2 years to save oven space and it turned out just as good.
Everyone loved this!!
This is probably one of the most underrated easiest recipes I have ever made. This is the 8th or 9th year my co-workers have asked me to make this dish for our Thanksgiving luncheon. I do minor changes – less white sugar, use brown sugar, Nutmeg, etc. but the results are the same. This year, my younger sister and her family are hosting Thanksgiving. I am a pretty great cook. What is my sister asking that I bring? Last year, I hosted Thanksgiving for 16 people. She wants me to make a dessert (Homemade German Chocolate cake), and…Praline Sweet Potatoes. I am thankful everyone loves it. My suggestion is to watch the sugar on the recipe…you might want to useless. We never have leftovers.
This was very tasty, but too sweet. I’ll make it again but with maybe 1/2 the sugars. It’s good for those traditional sweet potato people;)
Really good. I used a square casserole dish so the cooking time was more like an hour until the topping was totally cooked. Didn’t have enough heavy cream so used partly milk and it still turned out great.
I live in Africa and use local yams. This recipe is very forgiving and tastes amazing. I sub evaporated milk for heavy cream. The one thing I don’t skimp on is the topping — it definitely makes the dish & is the perfect ratio as written. Absolutely delicious.
DELICIOUS! I WILL MAKE AGAIN!
This is delicious. So much better than just topped with marshmallows. Is even better the next day cold or warmed.
Has been a demand for the last 5 or six years for Thanksgiving
My families fav!!!!
I HATE sweet potatoes and so does my husband. This recipe is the BOMB!! We loved it. You can’t even tell they are sweet potatoes! My new fave. I just will use 1/4 cup or less of real maple syrup instead of the white sugar. I also used 2 tsp. of cinnamon.