Best Pecan Topped Sweet Potatoes Recipes

Pecan-Topped Sweet Potatoes image

Provided by Taste of Home

Time 50m

Yield 8-10 servings.

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts :

PECAN-TOPPED SWEET POTATOES image

Yield 8-10 servings

Number Of Ingredients 8

4 lbs Sweet Potatoes, cooked and peeled
3/4 cup Butter, melted
1 1/2 tsp Salt
Orange Juice
3 Eggs
1 cup Brown Sugar
1 1/2 tsp cinnamon
1 cup Pecans

Steps:

1. Combine sweet potatoes, eggs, 1/2 cup of the melted butter and 1/2 cup of the brown sugar in bowl of a food processor. 2. Whip, adding enough orange juice to make it moist. 3. Add salt and cinnamon. 4. Pour into a 2.8 liter buttered casserole dish. Mixture can be refrigerated at this point if you are preparing ahead of time. 5. Before baking, arrange pecan pieces on top; sprinkle with remaining brown sugar and drizzle with remaining melted butter. 6. Bake uncovered in a 375 degree oven for 25-30 minutes.