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Ingredients
Scale
- 1¾ pounds sweet potatoes, peeled and cut into 1" pieces (about 3-4)
- ½ cup light brown sugar
- 2 whole eggs
- 4 tablespoons unsalted butter
- ½ cup milk
- 1½ teaspoons vanilla extract
- 1 cup light brown sugar (for topping)
- ½ cup cornstarch
- 1 cup pecans, chopped
- ⅓ cup unsalted butter, melted (for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Boil diced sweet potatoes until fork-tender, about 15-20 minutes.
- Mash the sweet potatoes until smooth.
- Mix in brown sugar, eggs, butter, milk, and vanilla extract.
- Spread the mixture into a greased 9" x 9" baking pan.
- Combine brown sugar, cornstarch, chopped pecans, and melted butter for the topping.
- Sprinkle the pecan mixture over the sweet potatoes.
- Bake for 30-35 minutes until the topping is lightly golden brown.
- Cool for 5 minutes before serving.
Notes
Ensure sweet potatoes are fully cooked before mashing for a smoother texture.
Adjust sweetness by varying the amount of brown sugar.
Incorporate spices like cinnamon for additional flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 22
- Sodium: 150
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 3
- Protein: 4
- Cholesterol: 60