Reliable Sweet Potatoes Ever!

This recipes walkthrough stays in the order the work happens.

 (Here is a little re-post in time for Thanksgiving)


I don’t know about you but I LOVE sweet potatoes. They are a year round staple in our home, and since they are one of the healthiest vegetables I feel good about that. It does matter how you fix them though and I am absolutely positive that the nutritional benefit of these sweet potatoes is pretty far gone. I just can’t help myself for Thanksgiving.

This is actually a relatively new recipe at our house, a few years ago year my sister Noelle brought this version along, and while I still really love my mom’s version, this is what we are making this year.  

Also, make ahead to save your Thanksgiving day from overload! I made mine on Monday, and popped them in the freezer. They will be the easiest thing to “get ready” (just thaw and bake) for Thursday’s Thanksgiving feast!

Best Sweet Potatoes Ever! Approx. 10 servings   3 c cooked mashed sweet potatoes (peel and boil, or bake and peel your choice!) 1/2 c granulated sugar 1/3 c milk 1/2 c butter ( I have used 1/4 c before without a problem) 2 eggs 1 tsp vanilla Mix above ingredients together, I use beaters to make them really smooth, and put into a 9″ x 13″ pan.     In a separate bowl mix together: (this makes a lot of topping it could easily be halved) 1 c brown sugar 1/3 c melted butter 1/3 flour 1 cup pecans Sprinkle on top of sweet potatoes Bake at 350 for 30 to 45 minutes. Til top is crisp and yummy! Image source 1 and Image source 2