Whipped Sweet Potatoes with Brown Sugar Pecan Topping
Indulge in the ultimate comfort food with this luxurious Whipped Sweet Potatoes with Brown Sugar Pecan Topping recipe! Perfectly creamy and lightly spiced sweet potatoes are whipped to silky perfection with butter, heavy cream, and a hint of cinnamon before being crowned with an irresistible crumbly pecan topping that’s sweet, nutty, and crisp. This crowd-pleasing dish is a show-stopping side for holiday feasts or cozy family dinners, delivering a perfect balance of sweetness, warmth, and texture in every bite. Ready in just over an hour and easily serving six, it’s a make-ahead-friendly recipe that transforms everyday ingredients into a decadent masterpiece. Whether you're searching for the best sweet potato casserole or a simple yet stunning holiday side dish, this recipe is guaranteed to win hearts with its classic flavors and rich, buttery crunch!
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Recipe Information
Ingredients
- 4 large Sweet potatoes
- 6 tablespoons Unsalted butter (divided)
- 0.25 cup Heavy cream
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 0.5 cup Brown sugar
- 0.75 cup Pecans (chopped)
- 0.25 cup All-purpose flour
- 0.25 teaspoon Salt (for topping)
Instructions
Preheat your oven to 375°F (190°C).
Peel the sweet potatoes and cut them into large chunks.
Place the sweet potatoes in a large pot, cover with water, and bring to a boil over medium-high heat.
Boil the potatoes for 15-20 minutes, or until fork-tender. Drain and set aside to cool slightly.
Transfer the cooked sweet potatoes to a large mixing bowl. Add 4 tablespoons of butter, heavy cream, 0.5 teaspoon salt, ground cinnamon, and vanilla extract.
Using a hand mixer or potato masher, whip the sweet potatoes until smooth and creamy. Adjust seasoning to taste.
Spread the whipped sweet potatoes evenly into a 9x13-inch baking dish.
Prepare the topping: In a medium mixing bowl, combine brown sugar, chopped pecans, all-purpose flour, 0.25 teaspoon salt, and the remaining 2 tablespoons of butter. Use a fork or your fingers to mix until the topping forms a crumbly texture.
Sprinkle the pecan topping evenly over the whipped sweet potatoes.
Bake the dish in the preheated oven for 20-25 minutes, or until the topping is golden and crispy.
Remove from the oven and let cool for 5 minutes before serving. Enjoy this delightful side dish warm!
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 335 mg | 15% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 25.8 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 120 mg | 3% | |
*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.
