| Level: | Easy |
| Total: | 1 hr 50 min |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 1 hr 30 min |
| Yield: | 8 servings |
Ingredients
- 8 sweet potatoes
- 4 large eggs, lightly beaten
- 1/2 cup milk
- 1/4 cup packed dark brown sugar
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/2 teaspoon pure vanilla extract
- Coarse salt and freshly ground black pepper
- 1/2 cup pecans
- 1/4 cup packed dark brown sugar
- 1/4 cup all-purpose flour
- 3 tablespoons unsalted butter, softened
Instructions
- For the sweet potatoes: Heat the oven to 350 degrees F. Place the potatoes on a rimmed baking sheet and bake until tender when pierced with the point of a paring knife, about 1 hour.
- Cool the potatoes slightly. Peel the potatoes, discard the skins, and place them in a medium bowl. Mash with a potato masher or large fork until smooth. Stir in the eggs, milk, brown sugar, melted butter and vanilla until combined; season with salt and pepper.
- Meanwhile, for the topping: Combine the pecans, brown sugar, flour and butter in the bowl of a food processor fitted with the blade attachment. Pulse until combined. Set aside.
- Transfer the sweet potato mixture to a medium casserole dish and sprinkle with the topping. Place the casserole in the oven and bake until bubbly and browned on top, about 30 minutes. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 357 |
| Total Fat | 18 g |
| Saturated Fat | 8 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 5 g |
| Sugar | 20 g |
| Protein | 7 g |
| Cholesterol | 121 mg |
| Sodium | 482 mg |
Reviews
This recipe was a success at our thanksgiving dinner, but the pecan topping wasn’t as pretty looking as the photo. It was lumpy instead of smooth like the photo, so it was visually disappointing.