Print Options

Back to Pecan Sweet Potato Bake >

Include these items:

Select reviews >

Taste of Home Logo

Pecan Sweet Potato Bake

 Pecan Sweet Potato Bake
The recipe for this luscious souffle was handed down through my husband’s family, and it’s become a tradition for me to serve it during the holidays. Everyone loves it! —Nanci Keatley, Salem, Oregon
6-8 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 3 cups mashed sweet potatoes
  • 2 eggs
  • 1/2 cup sugar
  • 1/4 cup half-and-half cream
  • 1/4 cup butter, softened
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1/8 teaspoon salt
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/4 cup cold butter, cubed
  • 1/2 cup chopped pecans

Directions

  • In a large bowl, combine the first seven ingredients; beat until
  • light and fluffy. Transfer to a greased 11-in. x 7-in. baking dish.
  • For topping, combine the brown sugar and flour in a small bowl; cut
  • in butter until crumbly. Fold in pecans. Sprinkle over sweet potato
  • mixture.
  • Bake, uncovered, at 350° for 30-35 minutes or until a thermometer
  • reads 160°. Yield: 6-8 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 419 calories, 19 g fat (8 g saturated fat), 88 mg cholesterol, 194 mg sodium,

2 of 2

Pecan Sweet Potato Bake (continued)

Nutritional Facts: 59 g carbohydrate, 3 g fiber, 5 g protein.