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Pecan-Topped Sweet Potatoes

 Pecan-Topped Sweet Potatoes
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
8-10 ServingsPrep: 20 min. Bake: 30 min.

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 McCormick® Pure Vanilla Extract
  • 1/4 teaspoon McCormick® Pure 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.