Pecan Sweet Potato Bake
The luscious sweet potato pecan recipe was handed down through my husband’s family, and it’s become a tradition for me to serve it during the holidays. Everyone loves it! —Nanci Keatley, Salem, Oregon
Ingredients
- 3 cups mashed sweet potatoes
- 2 large eggs
- 1/2 cup sugar
- 1/4 cup half-and-half cream
- 1/4 cup butter, softened
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- TOPPING:
- 1/2 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/4 cup cold butter, cubed
- 1/2 cup chopped pecans
Reviews
This was tooth-achingly sweet to the point that I found it nearly inedible. I followed the recipe exactly and have had similar recipes before, but this one was just too overwhelming. I’ll keep looking for a less intensely sweet version.
Family loved this Christmas Day dinner. Added cinnamon to the potatoes and followed the remainder of the recipe as stated. Definitely a keeper
I made this for our church carry in. I followed the recipe, other than adding some cinnamon to the topping, and I doubled the recipe. It turned out great! Yummy!
Loved it, was devoured
This is a must have in my house.
This is my husband's must have Thanksgiving side dish. I double the recipe and use 50% sweet potatoes and 50% yams. The combination is wonderful! Be sure to double the topping. I also top it with fresh whipped cream.
I made this last Thanksgiving, but forgot to review it. It was so good, family loved it and will be making it again this year.
YUM! I decided to switch up our holiday sweet potatoes and tried this. It was SO good! It went great with our turkey! I added a bit more topping for some extra crunch. Perfect!
This is really good, like dessert! Doubled the topping to get even better cover
I have made this and it is absolutely delicious, easy and everyone likes the pecans on top.