Sweet Potatoes with Brown Sugar-Pecan Topping

Sweet Potatoes with Brown Sugar-Pecan Topping

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  • Prep Time


  • Total Time


  • Servings



  • lbs sweet potatoes, scrubbed

  • ¾

    sup chopped pecans

  • 3

    tbsp brown sugar

  • ¼

    tsp ground cinnamon


Preheat oven to 375. Place potatoes on rimmed baking sheet. Bake 1 to 1 1 /2 hours, depending on size, until soft when squeezed with a gloved hand. Let cool slightly and then halve. Scoop insides into medium bowl (discard skin). Mash until smooth. Add salt and freshly ground black pepper to taste. Coat 9 inch glass pie plate with cooking spray. Transfer mashed sweet potatoes to prepared pan. Smooth the surface. Mix pecan, sugar, and cinnamon in small bowl. Sprinkly evely over sweet potatoes. Cover with foil and bake 20 to 25 minutes, until heated through. Uncover, and bake 10 minutes longer, until pecans are lightly browned and top is crusty. Do ahead: Bake sweet potatoes and assemble the dish earlier in the day; cover and refreigerate. Let stand a few minutes on counter before placing in oven about 45 minutes before dinnertime.


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