Whipped Sweet Potatoes and Brown Sugar Pecan Bake
Elevate your holiday table with this Whipped Sweet Potatoes and Brown Sugar Pecan Bake—a decadent side dish that combines velvety smooth sweet potatoes with a buttery, crunchy pecan topping. Perfectly balanced with a touch of cinnamon, vanilla, and brown sugar, the whipped sweet potato base is both light and creamy, making it the ultimate comfort food. Topped with a golden-baked mixture of pecans, brown sugar, and flour, every bite offers a satisfying contrast of textures. This crowd-pleasing casserole is easy to prepare in just 20 minutes, making it an ideal choice for Thanksgiving, Christmas, or any cozy family dinner. Serve as a complement to savory mains or as a stunning centerpiece for your seasonal spread. Keywords: whipped sweet potatoes, brown sugar pecan bake, holiday side dish, sweet potato casserole, Thanksgiving recipes.
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Recipe Information
Ingredients
- 4 large sweet potatoes
- 6 tablespoons unsalted butter
- 0.33 cup milk
- 0.25 cup brown sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1 cup pecans
- 0.5 cup brown sugar
- 0.25 cup all-purpose flour
- 4 tablespoons unsalted butter
Instructions
Preheat your oven to 350°F (175°C).
Peel the sweet potatoes and cut them into large chunks.
In a large pot, add the sweet potato chunks and cover them with water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
Drain the sweet potatoes and transfer them to a large mixing bowl.
Add 4 tablespoons of unsalted butter, milk, 1/4 cup of brown sugar, vanilla extract, cinnamon, and salt to the sweet potatoes. Use a hand mixer or potato masher to whip the mixture until smooth and creamy.
Spread the whipped sweet potatoes evenly into a greased 9x9 inch baking dish.
For the topping, chop the pecans and place them in a bowl. Add 1/2 cup of brown sugar, all-purpose flour, and 4 tablespoons of softened butter. Mix with a fork or your fingers until the mixture resembles coarse crumbs.
Sprinkle the brown sugar pecan mixture evenly over the sweet potato layer.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and bubbling.
Remove the dish from the oven and let it cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
3173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.2 g | 244% | |
| Saturated Fat | 80.8 g | 404% | |
| Polyunsaturated Fat | 21.6 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 1456 mg | 63% | |
| Total Carbohydrate | 367.0 g | 133% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 218.7 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 601 mg | 46% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1067 mg | 23% | |
*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.
