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- 2 pounds sweet potatoes
- 1/2 cup granulated sugar
- 1/4 cup butter, melted
- 1/4 cup milk
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans
- 1/4 cup all-purpose flour
- 1 tablespoon butter, melted
1. Preheat oven to 350 degrees F. Wash and peel sweet potatoes; cut off woody portions and ends. Cut crosswise into quarters. In a covered large saucepan, cook potatoes for 25 to 30 minutes or until tender in enough lightly salted, boiling water to cover; drain.
2. Transfer potatoes to a large bowl. Mash lightly. Stir in granulated sugar, the 1/4 cup melted butter, the milk, eggs, and vanilla. Transfer sweet potato mixture to a 2-quart casserole. In a small bowl, combine brown sugar, pecans, flour, and the 1 tablespoon melted butter. Sprinkle over sweet potato mixture.
3. Bake for 30 to 35 minutes or until hot and bubbly. Makes 6 to 8 servings.
- Servings Per Recipe 6,
- cal. (kcal) 462,
- Fat, total (g) 19,
- chol. (mg) 97,
- sat. fat (g) 7,
- carb. (g) 71,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 3,
- fiber (g) 6,
- pro. (g) 6,
- vit. A (IU) 181,
- vit. C (mg) 3,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 182,
- Potassium (mg) 607,
- calcium (mg) 91,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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