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Pecan-Topped Sweet Potatoes Recipe

My mother-in-law gave me this fantastic recipe, and I like it even more every time I taste it. Vanilla and almond extract add a new twist to a classic dish.—Elizabeth Hill, Dalton, Georgia

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Pecan-Topped Sweet Potatoes Recipe

Prep: 20 min. Bake: 30 min.

Yield: 8-10 Servings

20 30 50

Ingredients

6 medium sweet potatoes (about 3 pounds)
2/3 cup sugar
1 can (5 ounces) evaporated milk
1/3 cup butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon almond extract
TOPPING:
2 cups crisp rice cereal, crushed
2/3 cup packed brown sugar
3/4 cup chopped pecans
1/4 cup butter, melted

Directions

Place sweet potatoes in a large saucepan. or Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 30-45 minutes or until tender. drain; cool slightly and peel. In a large bowl, mash the potato pulp. Stir in the sugar, milk, butter, eggs and extracts.
Pour into a greased 13-in. x 9-in. baking dish. Combine the topping ingredients until crumbly; sprinkle over the potato mixture. Bake, uncovered, at 375° for 30-35 minutes or until lightly browned. Yield: 8-10 servings.

Originally published as Pecan-Topped Sweet Potatoes in Casserole Cookbook , p232

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Pecan-Topped Sweet Potatoes

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(1-1) of 1 reviews

Reviewed on Nov. 25, 2010 by Jana351794

I have made this recipe for the last three years for Thanksgiving and am always asked for the recipe. It is excellent! I whip the potatoes really good and also make extra topping, because I like the extra crunch on top. Enjoy!