This recipe is so easy to make and the results are tongue-tantalizing.
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“If you think you don’t like sweet potatoes, please—in the name of all that is good, holy, and fattening—give this a try. You’ll kiss yourself on the cheek the rest of your life. At least, you would if that were anatomically possible.”
Um, yeah, I really need to give myself a kiss on the cheek, pat on the back, and a high five for making these amazing sweet spuds. So yummy!
Ingredients
4 whole Medium Sweet Potatoes
1 cup Domino Sugar
1 cup TruMoo Milk
2 whole Eggland’s Best Eggs
1 teaspoon McCormick Vanilla Extract
1 teaspoon Morton Salt
1 cup Domino Brown Sugar
1 cup Blue Diamond Pecans
1/2 cup Gold Medal Flour
3/4 sticks Land O Lakes Butter
Instructions
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. With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.
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.
Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.
Bake in a 400-degree oven for 30 minutes, or until golden brown.
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Quick Tip: These sweet potatoes are great for the holidays!
Thank you to The Pioneer Woman for this great recipe.
