With Thanksgiving right around the corner I thought I’d share some of our family staples with you. My sister-in-law received this recipe from a co-worker a few years ago and it instantly became a hit with my husband’s family. I made it for my family at one point and it became a hit there also. Every year I’m asked to bring the sweet potatoes and the cranberries to my family’s Thanksgiving gathering.
Unfortunately I don’t have a picture but when I make it next week I’ll definitely add pictures for your reference.
Pecan Topped Sweet Potatoes
- 6 medium sweet potatoes (3 lbs)
- 2/3 cup sugar
- 1 can (5 oz) evaporated milk
- 1/2 cup butter (melted)
- 2 eggs – lightly beaten
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 2 cups Rice Crispy cereal (crushed)
- 2/3 cup packed brown sugar
- 3/4 cup chopped pecans
- 1/4 cup melted butter
Peel and cook potatoes, drain and mash. Add remaining ingredients. Pour into greased 8 x 8 baking dish (the dish can be flexible, my sister-in-law uses a souffle dish while I use an oven proof serving bowl)
Combine toppings until crumbly, spread over top of potatoes. Bake uncovered at 375 for 30 – 35 minutes or until slightly browned
Combine toppings until crumbly, spread over top of potatoes. Bake uncovered at 375 for 30 – 35 minutes or until slightly browned.
Note: The potato mixture can be made ahead and frozen as long as the topping is frozen separately, do not add to the potatoes until they are thawed and any excess moisture is drained off the top.
I hope your family enjoys this dish as much as mine does!
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