Southern style sweet potatoes that are whipped, with a generous amount of butter, brown sugar and, chopped pecans, 2 eggs are used to make this custard like southern delicacy. Slowly cooked to perfection, with a blanket of rich buttery pecans and crunchy brown sugar.
Serves 6-8
Ingredients
3 cups - sweet potatoes mashed and cooled
1 1/2 cups - brown sugar, packed (1/2c divided)
1/3 cup - flour
3/4 cup - butter melted, (1/4c divided)
2 - large eggs
1tsp - pure vanilla extract
1/2 cup - full fat milk
4oz - pecans whole, (1 cup chopped
Directions
Gather your ingredients
FILLING:
Pre-heat oven to 350°F Butter a 2-quart glass baking dish.
In a large bowl combine mashed sweet potatoes with the 2 eggs, vanilla extract, milk, 1 cup of the brown sugar and 1/2 cup of melted butter. Mix thoroughly and spoon in to prepped baking dish.
TOPPING:
In a medium bow combine the flour 1/2 cup brown sugar and 1/4 cup of melted butter with the 1 cup of chopped pecans. Sprinkle topping on top of the sweet potato mash, pressing down gently
Bake for 35-40 minutes until the topping has browned and the filling is bubbling.
Serve!
We always double this recipe, it’s too good not too
This dish is excellent the next day. We tend to turn it into a layer for a turkey casserole dish.
Recipe by Resolute Ridge©
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