Whipped Sweet Potatoes with a Brown Sugar and Pecan Crust
These smooth sweet potatoes are topped with a butter, brown sugar and pecan crust that will keep you coming back for more. You will love these and even the picky eaters will be impressed.
  1. Peel the sweet potatoes, slice them and place them in a large pot.
  2. Add cold water to cover, place pot on the stove and bring to a boil.
  3. Boil until soft but not soggy or water logged, about 30 minutes.
  4. Drain the water and whip the potatoes with a hand mixer.
  5. In a medium bowl, whip the egg, melted butter and vanilla together, then add this to the sweet potatoes and blend well.
  6. Preheat the oven to 350 degrees.
  7. Spread the sweet potatoes into a 9×13 baking dish.
  8. For the topping: Mix the cold butter, flour and brown sugar with a pastry cutter until it has a crumb like texture.
  9. Add the pecans and stir together.
  10. The topping is now sprinkled on top of the sweet potatoes.
  11. Bake for 30 minutes.
Recipe Notes

Note: I buy sweet potatoes at Thanksgiving time when they are inexpensive.  I boil, mash and freeze them in ziplock bags, 3 cups per bag.  It makes this recipe fast and easy.  The topping is more than you need for 3 cups of sweet potatoes, but for most people the more the better.

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