Each year it’s our family tradition for a different member to host for the holidays. Sometimes it’s grandma, sometimes it’s us, and it’s our favorite year when Aunt Susan is the chosen one. She was gifted with the hosting gene and always makes it all so special. We can count on her table to be filled with all of her best dishes, like turkey, mashed potatoes, and her best of the best, Susan’s Sweet Potato Bake. She always gets the creaminess just right with the sweet potatoes and same with the sweetness level. The crunchy, brown-sugary pecan topping she sprinkles on top could be a dessert all on its own… it’s that good. So, you see? When you’re served such delicious food, like Susan’s Sweet Potato Bake, it makes sense why we get excited when it’s her turn to host. Just don’t tell our grandma!
Ingredients
For the sweet potato bake:
- 3 cups sweet potatoes, mashed and cold, prepared without milk or butter
- 1 cup sugar
- 3 large eggs
- 1/2 cup 2% milk
- 1/4 cup butter, softened
- 1 teaspoon salt
- 1 teaspoon vanilla extract
For the pecan topping:
- 1/2 cup brown sugar, packed
- 1/2 cup pecans, chopped
- 1/4 cup all-purpose flour
- 2 tablespoons cold butter
Directions
Step 1 –Preheat the oven to 325 degrees F.
Step 2 –Grease a 2-quart baking dish.
Step 3 –In a large bowl, add the mashed sweet potatoes, the sugar, the eggs, the milk, 1/4 cup of the softened butter, the salt, and the vanilla and use an electric hand mixer to beat until it is smooth.
Step 4 –Pour the sweet potato mixture into the prepared baking dish.
Step 5 –In a small bowl, add the brown sugar, the pecans, and the flour and stir to combine.
Step 6 –Cut the remaining cold butter into the pecan mixture.
Step 7 –Sprinkle the pecan topping over the sweet potato mixture.
Step 8 –Bake the sweet potato bake until it reaches an internal temperature of 160 degrees F, about 45-50 minutes.
Step 9 –Serve.
