Rating: 5 stars 4.8
213 Ratings
  • 5 star values: 185
  • 4 star values: 21
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 3

I get rave reviews for this recipe! It's wonderful for Thanksgiving, and always a hit at family reunions, covered dish dinners, etc. Enjoy!

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. Drain, allow to cool and remove skins.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish.

  • Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.

  • Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well.

  • Allow any potato 'fibers' to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.

  • Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes.

Nutrition Facts

595 calories; protein 5.6g; carbohydrates 78.3g; fat 30.6g; cholesterol 98.6mg; sodium 366.8mg. Full Nutrition
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