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  • Topping:
  • 4 cups sweet potato, cubed
  • 1/2 cup white sugar
  • 2 eggs beaten
  • 1/2 tsp. salt
  • 4 tbsp. softened butter
  • 1/2 cup milk
  • 1/2 tsp. vanilla
  • 1/2 cup packed brown sugar
  • 1/3 cup flour
  • 3 tbsp. butter, softened
  • 1/2 cup chopped pecans



Step 1

Preheat oven to 325ºF. Put cubed sweet potatoes in a saucepan with water to cover. Cook over medium high heat until tender. Drain and mash. If they seem like they have a lot of water in them after they are mashed, strain them a while longer. In a large bowl, mix first 7 ingredients. Mix until smooth. Transfer to 2.5 liter casserole dish. Mix brown sugar and flour. Cut in butter until mixture is course. Stir in pecans. Sprinkle mixture over sweet potato mixture. Bake for 30 minutes or until topping is lightly browned

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