Pecan Crusted Sweet Potatoes




Total Time: 1 hr, 15 mins

Prep Time: 15 mins

Cook Time: 50-60 mins

Yield: 12 servings

Dish Size: 2.5- or 3-Quart Baking Pan






  • 4 lbs sweet potatoes, peeled, diced, and cut into cubes
  • 2 large eggs, lightly beaten
  • ¼ cup butter, softened
  • ½ cup milk
  • ½ cup light brown sugar, packed
  • 2 Tbsp granulated sugar
  • 1 tsp vanilla
  • ½ tsp salt
  • ½ tsp nutmeg
  • 1 tsp cinnamon


Crumb Topping:

  • 1 stick butter, melted
  • ⅔ cup light brown sugar, packed
  • ½ tsp salt
  • 1 cup pecan halves





  1. Generously butter a 2.5- or 3-qt temp-tations® baking dish.
  2. In a large stock pot cover the sweet potatoes with water, add salt, and boil until fork tender. Drain well and transfer to a large bowl.
  3. Add the ¼ cup of butter, milk, eggs, brown and white sugars, and seasonings. With a hand mixer, beat the mixture on medium speed until combined and fluffy.
  4. Turn out into the baking dish and smooth the top.
  5. In a microwave-safe bowl melt the stick of butter, add sugar, and toss until crumbs form. Add the pecan halves and mix them into the crumbs.
  6. Bake in a preheated 350°F oven for 50-60 minutes or until the topping is lightly browned and center is mostly set.