Brooke Thesen Recipe ⟶ Crispy Sweet Potato Bake

I make these sweet potatoes for Thanksgiving, and they were a big hit. The brown sugar gives it just the right amount of sweetness.

Ingredients

• 2 sweet potatoes, peeled and cubed
• 1 cup brown sugar
• ½ cup butter
• ½ cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• ⅓ cup butter, melted
• 1 cup chopped pecans
• ⅓ cup all-purpose flour

Cooking Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a casserole dish.
2. Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash. Measure 3 cups mashed sweet potato and transfer to a large bowl.
3. Beat sweet potatoes, brown sugar, 1/2 cup butter, milk, eggs, and vanilla extract together with an electric hand mixer in a bowl until smooth and creamy; pour into the prepared casserole dish.
4. Pour 1/3 cup melted butter over pecans in a bowl; stir to coat. Add flour; stir until combined. Sprinkle pecan mixture over sweet potato mixture.
5. Bake in the preheated oven until heated through and bubbling, 20 to 25 minutes.

Nutrition Facts

• calories569.9
• carbohydrateContent47.9 g
• cholesterolContent131.4 mg
• fatContent40.8 g
• fiberContent4.2 g
• proteinContent6.6 g
• saturatedFatContent18.1 g
• sodiumContent261.9 mg
• sugarContent28.5 g