Southern Sweet Potatoes
Indulge in the comforting flavors of the South with this Southern Sweet Potatoes recipe—a perfect balance of creamy, spiced sweetness and nutty crunch. Featuring velvety mashed sweet potatoes blended with warm spices like cinnamon and nutmeg, rich brown sugar, and a touch of vanilla, this dish is elevated by a buttery pecan crumble topping that bakes to golden perfection. Whether you’re planning a holiday feast or a cozy family dinner, this easy-to-follow recipe delivers a crowd-pleasing side dish in just over an hour. With its irresistible mix of textures and flavors, Southern Sweet Potatoes is a must-have addition to your table.
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Recipe Information
Ingredients
- 4 large sweet potatoes
- 6 tablespoons unsalted butter
- 1 cup brown sugar
- 0.25 cup granulated sugar
- 0.5 cup milk
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 2 large eggs
- 1 cup pecans
- 0.5 cup all-purpose flour
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Peel the sweet potatoes and cut them into large chunks. Place the chunks into a large pot, cover with water, and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are fork-tender.
Drain the sweet potatoes and transfer them to a large mixing bowl. Use a potato masher or an electric mixer to mash them until smooth.
Add 4 tablespoons of butter, 0.5 cups of brown sugar, 0.25 cups of granulated sugar, the milk, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Stir well until everything is combined.
In a small bowl, beat the eggs, and then fold them into the sweet potato mixture until fully incorporated.
Pour the sweet potato mixture into the prepared baking dish, spreading it evenly.
In a medium mixing bowl, prepare the topping by combining the pecans, remaining 0.5 cups of brown sugar, flour, and the last 2 tablespoons of butter (melted). Stir until crumbly and well combined.
Sprinkle the pecan mixture evenly over the sweet potatoes.
Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and bubbly.
Allow the dish to cool for at least 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 569 mg | 190% | |
| Sodium | 1821 mg | 79% | |
| Total Carbohydrate | 394.4 g | 143% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 230.7 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 600 mg | 46% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 636 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
