Crispy Sweet Potato Bake

Crispy Sweet Potato Bake

9
Brooke Thesen 1

"I make these sweet potatoes for Thanksgiving, and they were a big hit. The brown sugar gives it just the right amount of sweetness."
Saved
Save
I Made it Rate it Share Print

Ingredients

55 m servings 570 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 570 kcal
  • 28%
  • Fat:
  • 40.8 g
  • 63%
  • Carbs:
  • 47.9g
  • 15%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 262 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Cook's Note:
  • The best and most inexpensive place to buy the pecans is Costco. They are so expensive at Jewel.

Reviews

9

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.

Love this! Since I'm allergic to nuts, I topped mine with mini marshmallows! #ToDieFor

the best

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!

I have always loved my mother's sweet potatoes, but they will no longer be served, because this recipe is the best I've EVER tasted! Thank you for such an easy, forgiving recipe that my whole f...

Wow this was the bomb. I could have ate it all before the company arrived!!! ??

I doubled the recipe and it turned out great....loved it..I also added nutmeg.

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=)