- YIELD: 6 servings
Our family LOVED this side dish/dessert at Thanksgiving. I found this recipe on The Pioneer Woman Cooks. I've made this a few times, and have since reduced the white sugar and added brown sugar, and it's still plenty sweet. This is a nice change from traditional sweet potatoes (garnet yams, really) without marshmallows. This is another winner from The Pioneer Woman Cooks!
|4||whole Medium Sweet Potatoes|
|¼||white cup Sugar|
|¼||cup brown sugar|
|1||cup Milk (I used 2% and it worked out fine)|
|1||teaspoon Vanilla Extract|
|(½ tsp pumpkin pie spice, optional)|
|For the topping:|
|1||cup Brown Sugar|
|1||cup Pecans, finely chopped|
Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl. Add 1 cup of (regular granulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. NOTE: I think the sugar can be reduced by half, and it would still be amazing.) With a potato masher, mash them up just enough—you don’t want to be perfectly smooth. NOTE: I used a hand mixer, on low speed, in spurts-- so as not to puree the sweet potatoes too much. Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter. With a pastry cutter or fork, mash together until thoroughly combined. (NOTE: You can easily make this a day or two ahead) Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top. NOTE: I used individual ramekins. Bake in a 400-degree oven for 30 minutes, or until golden brown.