Ingredients
Serves 6
For sweet potatoes
For topping
Preparation
Make sweet potatoes:
Step 1
Preheat oven to 400°F. Cook sweet potatoes in large pot of boiling water until tender, about 15 minutes. Drain; transfer potatoes to large bowl and add butter. Using electric mixer, beat until smooth. Add egg, sugar, spice and salt; beat to blend. Transfer mixture to 8 x 8-inch baking dish. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Bake potatoes until beginning to brown around edges and slightly puffed, about 25 minutes.
Meanwhile, prepare topping:
Step 2
Mix together all ingredients in medium bowl.
Step 3
Spoon topping evenly over potatoes. Bake until golden brown and crisp, about 10 minutes longer.
How would you rate Whipped Sweet Potatoes with Brown Sugar-Pecan Topping?
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Reviews (332)
Back to TopI thought the flavor was very good. I doubled the recipe except only used 1 stick of butter when whipping potatoes and used 6 tablespoons of sugar. I didn't like the topping and next time will cook without it. Nice that it can be made the day before.
bsvs
Redding, CT
11/25/2018
This has been a staple in our household for the past several Thanksgivings and it's always a hit. We make one recipe if it is a smaller gathering, or double it and bake in a 9x13" pan for potlucks. We make it exactly as written, with exception of sometimes baking a few minutes longer to let the topping get nice and brown. Definitely recommended!
Laura_B
12/3/2016
Next year will mark 20 years of making this recipe. I make it for the office potluck and for our family dinner. Even the pickiest of eaters enjoy this dish and every year I get asked for the recipe. I also pair this with a filet mignon with carmelized onions, perfection.
steferries
San Antonio
11/18/2016
These are yummy and are even liked by my most particular daughter. I make them for Thanksgiving and/or Christmas and she just requested them for Christmas Eve. As I follow a gluten-free diet, these are perfect just as the recipe instructs.
Ibakehecooks
Westborough, MA
12/20/2013
I have been making this recipe for over 15 years. Everyone in my family loves this dish! I have made it for my co-workers as well and there is never a bite left. It is perfect the way the recipe is, you may want to use less white sugar since there is brown sugar in the topping. This is my favorite way to make yams and sweet potatoes.
ettevy55
Los Angeles, CA
11/27/2013
Love this recipe! I recommend roasting 2-2 1/2 lbs of yams at 400 degrees for about an hour. Let them cool slightly and then remove the skin and then whip them with a 1/2 stick (4 Tbsp) of butter and omit the sugar. You won't need the extra sugar in the potatoes if you roast them in the oven -- they will be PLENTY sweet without it. I follow the rest of the recipe to the letter except I use the other half of the stick of butter in the topping (4 Tbsp). It's really more like a dessert than a side dish! SO delicious!!
guistmj
Cleveland, OH
11/21/2012
My family loves this dish! I cannot have a holiday meal without serving it.
njbpitt
Pittsburgh, PA
11/16/2012
I've made this recipe 4 times in the past 4 months, mostly for gatherings. It has been a hit each time. I add about a quarter cup more pecans but this is an easy, crowd pleasing recipe.
Anonymous
Olney, MD
2/11/2012
There are never ANY leftovers when I make this recipe! The first time I made it, several years ago, I made it as written. I've since made it omitting half of the butter and it is still delish!
msnellis
9/29/2011
If you like your sweet potatoes *sweet*, this is a great recipe. Streusel topping is a sweet, crunchy bark. One change, forced by pantry but would do again: used Honey Bunches of Oats instead of plain cornflakes. Also - what the egg adds to the whipped potatoes escapes me. Did not seem necessary.
catsav
Lake Zurich, IL
11/28/2010
Love This Recipe!!! - have been doing it for years - with a few changes... no sugar in the potatoes mix, also no pumpkin spices - I find sweet pot. great enough on their own, all these years I had no corn flakes, so I did only the nut/sugar mix - this year I added them and was disappointed... once reheated they were chewy and unappealing.. will go back to nut/sugar mix only. I had people tell me these were the Best Sweet Potatoes They Ever Had! Ah - also - I bake my potatoes whole - keep their sweetness and there's no skinning, only peeling once cooled.
Anonymous
Chicago, IL
11/28/2010
An absolute hit at Thanksgiving dinner. I used 1 1/2 cups of pecans, 1/2 cup of cereal, and less sugar mixed in with the sweet potatoes. Everyone loved the nuts! I know this recipe will become an annual favourite.
robingarrett16
11/26/2010
Big Thanksgiving hit with everyone, even those who claim not to like sweet potatoes. I mostly stuck to the recipe, used a little less butter than called for in both the potatoes and the topping and it was still very rich.
kbartholomew
Ambler, PA
11/26/2010
This recipe has become a holiday mainstay at my house! Absolutely DELICIOUS! Can't celebrate Thanksgiving without it!
lisapo
Denver, CO
11/21/2010
I make this every Thanksgiving and Christmas since 2000. I think one Thanksgiving we tried a different recipe and it was nowhere near as good and voted out of the following years menu!
lisa2roberto
Central FL
11/20/2010
