Description
A warm, simple, and flavorful sweet potato bake with a creamy brown-sugar filling and a crunchy pecan topping, perfect for holiday meals.
Ingredients
Scale
- 4 large sweet potatoes, roasted or boiled
- 4 tablespoons melted butter
- 1 tablespoon vanilla
- 1 cup brown sugar, divided
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 2 large eggs
- 1 to 2 tablespoons milk, as needed
- 1 cup chopped pecans
- 4 tablespoons melted butter
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C). Peel roasted or boiled sweet potatoes and place them in a large bowl. Mash until smooth.
- Add melted butter, vanilla, brown sugar, cinnamon, nutmeg, salt, eggs, and a splash of milk. Mash or mix until creamy and evenly blended.
- In a small bowl, combine chopped pecans, brown sugar, cinnamon, and melted butter. Stir until the mixture forms a crumbly texture.
- Spread the sweet potato filling into a greased casserole dish. Spoon the pecan topping evenly over the surface.
- Bake for 25 to 30 minutes or until the topping becomes golden and crisp. Allow to rest for 5 minutes before serving.
- Serve warm with extra toasted pecans or a light maple drizzle if desired.
Notes
For longer storage, freeze in a freezer-safe dish for up to 2 months. Reheat uncovered in the oven to maintain topping crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 20g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 50mg