- 2-1/2 pounds sweet potatoes
- 1/2 cup sugar
- 1/2 cup milk
- 1/2 cup butter, melted, divided
- 2 eggs, lightly beaten
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 3/4 cup chopped pecans or walnuts
- 3/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or just until tender. Drain. Cool slightly; peel and cube.
- In a large bowl, mash the sweet potatoes. Stir in the sugar, milk, 1/4 cup butter, eggs, flour, salt and vanilla. Pour into a greased 1-1/2-qt. baking dish.
- Combine the nuts, brown sugar, cinnamon and remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 40-45 minutes or a thermometer reads 160°. Yield: 8 servings.
Originally published as Sweet Potato Bake in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p18
Reviews for Pecan Sweet Potato Bake with Cinnamon
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Dec. 23, 2010
great great .we loved it.making it again .
More Recipe Collections
- Casserole Side Dish Recipes >
- Christmas Recipes >
- Christmas Side Dishes >
- Mashed Potato Recipes >
- Nut Recipes >
- Pecan Recipes >
- Potato Casseroles >
- Potato Side Dishes >
- Side Dish Recipes >
- Sweet Potato Casserole Recipes >
- Sweet Potato Recipes >
- Sweet Potatoes >