Sweet Potato Brown Sugar Pecan Bake
A comforting dish of baked sweet potatoes topped with a crunchy brown sugar pecan praline, perfect for family gatherings and holiday tables.
Ingredients
For the Sweet Potato Base
- 6 pieces Sweet Potatoes or Yams Baked or boiled until tender.
- 5 tablespoons Butter Melted.
- 3/4 cup Sugar Regular sugar.
- 2 pieces Eggs Large eggs.
- 2 teaspoons Vanilla Vanilla extract.
- 1 teaspoon Cinnamon Ground cinnamon.
- 1 teaspoon Salt To enhance flavors.
- 1/4 cup Heavy Cream or Milk For creaminess.
For the Brown Sugar Pecan Topping
- 3 tablespoons Butter Softened.
- 1 cup Brown Sugar Packed.
- 1/3 cup Flour All-purpose flour.
- 1 cup Pecans Chopped.
- 1/4 teaspoon Salt To enhance flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cook sweet potatoes by baking, boiling, or microwaving until tender. Let cool slightly, then peel.
- In a large bowl, combine mashed sweet potatoes, melted butter, sugar, eggs, vanilla, cinnamon, salt, and heavy cream or milk. Mix until silky-smooth.
- Pour the sweet potato mixture into a greased 9 x 13-inch baking dish and spread evenly.
Topping and Baking
- In a separate bowl, mix softened butter, brown sugar, flour, pecans, and salt until crumbly.
- Sprinkle the topping generously over the sweet potato mixture.
- Bake for 20 to 25 minutes until topping is light golden brown and the filling is bubbling.
- Remove from the oven and allow to cool slightly before serving.
Notes
For best flavor, use fresh sweet potatoes. You can add nutmeg with the cinnamon or switch pecans for walnuts. Serve warm with ice cream or whipped cream for a dessert twist.