Pecan Brown Sugar Butter Sweet Potato

Courtesy of Jeff Mauro

3 medium sweet potatoes, peeled, quartered and cut into about ¼ inch “wedges”
1 stick butter, room temp
¼ cup heavy cream
2 large eggs, whisked
1 teaspoon vanilla extract

Crumble Topping:
1 cup pecans, chopped
¼ cup flour
¼ cup prepared oats
6 tablespoons COLD butter
1 teaspoon salt

Heat cream and butter in a medium sauce pan until melted. Add sweet potatoes and gently
simmer, covered, stirring frequently, for about 30 minutes or until potatoes are super tender.
Once tender, add maple syrup and mash with potato masher or hand mixer until smooth and
uniform. Season to taste with plenty of salt and pepper. Place into shallow 9×13 baking dish
sprayed with nonstick spray.

Add all topping ingredients into a food processor and pulse 10-15 Times until butter is pea-sized.
Top over mashed potatoes and bake at 350 until bubbly and golden, about 30-35 minutes.

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