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Ingredients
Scale
- 2 pounds (908g) sweet potatoes, peeled (about 5 small/medium)
- 1/3 cup (5 Tbsp; 71g) unsalted butter, melted
- 1/2 cup (100g) packed light or dark brown sugar (dark preferred)
- 2 large eggs, beaten
- 1/2 cup (120ml) half-and-half or heavy cream
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/3 cup (41g) all-purpose flour (spooned & leveled)
- 1/2 cup (100g) packed light or dark brown sugar (dark preferred)
- 1/2 teaspoon ground cinnamon
- 1/3 cup (5 Tbsp; 71g) unsalted butter, melted
- 1 and 2/3 cups (210g) pecan halves or chopped pecans
- Optional: fresh rosemary or thyme, and flaky sea salt for garnish
Instructions
- Boil the sweet potatoes in a large pot until tender.
- Preheat the oven to 350°F (177°C) and grease a baking dish.
- Mash the cooked sweet potatoes and mix in the remaining sweet potato base ingredients.
- Prepare the pecan topping by combining all ingredients in a bowl.
- Spread the sweet potato mixture in the baking dish and top with pecan mixture.
- Bake for 30 to 40 minutes until golden brown. Let cool slightly before serving.
Notes
Mixing light and dark brown sugar enhances flavor.
Adjust seasoning as desired with additional spices.
Avoid over-mashing sweet potatoes for better texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 18
- Sodium: 220
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 5
- Protein: 5
- Cholesterol: 70