Description
A warm and comforting dish featuring creamy mashed sweet potatoes topped with a crunchy pecan crumble, perfect for fall feasts.
Ingredients
Scale
- 4 large sweet potatoes, peeled and cubed
- ½ cup butter, melted
- ½ cup brown sugar
- â…“ cup milk
- 2 eggs, beaten
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp vanilla extract
- Pinch of salt
- For Topping:
- â…“ cup flour
- ½ cup brown sugar
- ½ cup chopped pecans
- 4 tbsp butter, melted
- Optional: 1 cup mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C).
- Boil the cubed sweet potatoes in a large pot until tender, then drain.
- In a mixing bowl, mash the sweet potatoes with butter, brown sugar, milk, eggs, cinnamon, nutmeg, vanilla extract, and salt until smooth.
- Transfer the sweet potato mixture to a baking dish.
- In a separate bowl, mix the flour, brown sugar, chopped pecans, and melted butter for the topping.
- Sprinkle the topping evenly over the sweet potato mixture.
- Optional: Add mini marshmallows on top of the crumble.
- Bake for 30-35 minutes, or until the topping is golden brown.
- Serve warm as a side dish for Thanksgiving or any fall feast.
Notes
For a smoother mash, use a hand mixer on low for 30–60 seconds after mashing by hand.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 80mg