Author Notes
This is requisite at Thanksgiving and Christmas, but whenever I want to add a festive touch to a big meal, I make it. The leftovers are wonderful; I've been known to warm up a bowl for breakfast. Of course, I love a sweet potato in any and all of its incarnations. —Kayb
Ingredients
- For the potatoes
-
6
large sweet potatos, baked whole or boiled in the skin
-
1/2
stick butter, softened
-
1/2 cup
honey or brown sugar
-
2
eggs, lightly beaten
-
1 teaspoon
vanilla extract
- For the topping
-
1 cup
chopped pecans (walnuts will work, but pecans are better)
-
1/2
stick butter, melted
-
1/2 cup
brown sugar
-
1/2 cup
all-purpose flour
Directions
-
While potatos are still warm, but cool enough to handle, peel and pull out any tough fibers. Mash with butter and honey or brown sugar. Stir in beaten eggs and vanilla. Spread in a 9 x 13 casserole dish.
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Combine all topping ingredients. Crumble on top of sweet potatos.
-
Can hold in refrigerator for up to 24 hours at this point. When ready to cook, allow to warm at room temperature for 30 minutes, and bake at 350 degrees for 45 minutes, or until topping is browned and bubbling.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!
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