Pecan-Topped Sweet Potatoes Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 8-10 servings


  • 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
  • 2 cups crisp rice cereal, crushed
  • 2/3 cup packed brown sugar
  • 3/4 cup chopped pecans
  • 1/4 cup butter, melted

Nutritional Facts


  1. 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.
  2. 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 2001, p232

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Jana351794 User ID: 1489307 204952
Reviewed Nov. 25, 2010

"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!"

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