Delicious Food for the Soul

Sweet Potatoes with Brown Sugar & Pecans

Sweet Potatoes with Brown Sugar & Pecans

Sweet Potatoes with Brown Sugar & Pecans Dish Up Delish

If you’ve ever eaten Thanksgiving dinner with a member of my family or extended family, and loved the sweet potatoes, here is the recipe!! The combination of sweet potatoes, butter, brown sugar & pecans is pretty amazing.
So amazing that it really should be considered a dessert.
However, since Thanksgiving is all about having the most rich, delicious, and wonderful tasting foods for dinner, this is officially a Thanksgiving side dish.
One year, we spent Thanksgiving with our cousins, The Brett Family Singers, in Branson. My cousin was making these potatoes and she read the recipe incorrectly, doubling the butter. It was the best accident that could have possibly happened. The potatoes were especially delectable and yummy that year. Everyone raved about them and from then on, nobody has complained about “accidentally” adding extra butter.
The recipe you’ll find below is the original. So if you want to add some extra butter on accident, and let’s be honest, who doesn’t?, then just add a whole stick of melted butter to the potatoes, instead of half a stick, before adding the topping.
It’s Thanksgiving. The best excuse of all time to consume way too many calories in one huge, delicious meal. Filled with lots of butter, cream, and delish. Put these sweet potatoes on your menu for Thanksgiving this year and I’m sure that nobody will complain!

Sweet Potatoes with Brown Sugar & Pecans2 Dish Up Delish

Sweet Potatoes with Brown Sugar & Pecans
Prep time
Cook time
Total time
Rich and buttery sweet potatoes topped with a crunchy, brown sugar and pecan topping.
Karissa Dodds:
Recipe type: Side Dish
Serves: 8
  • 3 cups sweet potatoes, peeled, cooked, and mashed
  • ¼ cup butter, melted
  • 2 eggs
  • ½ cup milk
  • ½ cup sugar
  • 1 tsp. vanilla
  • ½ tsp. salt
  • ¼ cup butter, melted
  • ⅓ cup flour
  • 1 cup brown sugar
  • 1 cup pecans, chopped
  1. Wash and peel sweet potatoes. Cut into 1-2 inch cubes. Bring a large pot of water to boil. Add potatoes. Boil sweet potatoes for about 15-20 minutes, or until very soft. Drain water and pour potatoes into a mixing bowl and mash. If you want a smoother consistency, you can mix everything in a blender.
  2. Add the melted butter, eggs, and milk, to the potatoes. Mix well. Add the sugar, vanilla, and salt. Mix until combined. Pour potato mixture into a greased 9 x 13 baking dish.
  3. Make topping by combing melted butter, flour, brown sugar, and pecans in a bowl. Mix until combined and moist. Sprinkle on top of potatoes.
  4. Bake in a preheated oven at 350 degrees for about 30-35 minutes, or until topping is melted and starting to look caramelized.
This recipe freezes very well! Just keep the potatoes in one pan and the topping separated into a plastic bag or airtight container. Allow potatoes to defrost completely before topping and baking as usual. You can also double the recipe and it will fit in a 9x13 pan, it will be thicker, deeper servings.


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