Sweet Potato Bake

This little dish is incredibly delicious.  Packed with sweet potatoes and seasoned with nutmeg and cinnamon, it's almost like having pie with your Thanksgiving dinner!

• 1 29 ounce can sweet potatoes (drained and coarsely mashed)
• 1/4 cup melted butter
• 2 eggs (beaten)
• 1/3 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• PECAN TOPPING:
• 1/4 cup butter (at room temperature)
• 3 tablespoons all-purpose flour
• 1/2 cup pecans (coarsely chopped)
• 3/4 cups light brown sugar (packed)

Directions

	Preheat oven to 350 degrees. Combine topping ingredients together in a small mixing bowl until mixture is combined and crumbly. Set aside. In another bowl, combine filling ingredients and stir until well combined. Scoop into a small casserole pan and top with pecan topping. Bake for 30 minutes or until topping is browned and bubbly. Makes 12 servings.

Note

You can always substitute fresh-cooked sweet potatoes for the canned.  4-5 sweet potatoes should be used.

Comments

[Jennifer]

Thank you so much for this recipe. I am "in charge" of the sweet potato dish every Thanksgiving and while delicious, I was ready for a change from the traditional sweet potato casserole with marshmellows on top. My family will be enjoying this dish on Thanksgiving.

[Edith]

sounds yummy!!