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"I make these sweet potatoes for Thanksgiving, and they were a big hit. The brown sugar gives it just the right amount of sweetness." — Brooke Thesen
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2 sweet potatoes, peeled and cubed
1 cup brown sugar
1/2 cup butter
1/2 cup milk
2 large eggs
1 teaspoon vanilla extract
1/3 cup butter, melted
1 cup chopped pecans
1/3 cup all-purpose flour
This is an awesome recipe. The only difference is I added 1/2 teaspoon nutmeg to the mixture. This was GREAT and tasted like something from a high end restaurant.
Creamy deliciousness with a nice pecan crunch. I used half the amount of sugar and it was perfect for us.
5 Ratings
the best
WOW! I have NEVER liked any sweet potatos ever...this is my new thanksgiving favorite! It will be on my table every year from now on! Thanks for a very yummy recipe=)
I don't like nuts so i left them off, but man oh man are these potatoes good! Even without the nuts! And soooo easy! I prepared the whole thing the night before and baked it today. Perfect!
* Percent Daily Values are based on a 2,000 calorie diet.
Crispy Sweet Potato Bake
Serving Size: 1/6 of a recipe Servings Per Recipe: 6 Amount Per Serving Calories: 570 Calories from Fat: 367
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