This is my third and last installment of my sweet potato recipes this week. My family will need to take a vote on which one should be made for Thanksgiving next Thursday. I already asked Ben, and he surprisingly didn’t vote for his favorite “life-changing” marshmallow variation but asked for this one instead!
The best way I can explain this dish is that is seems to be a cross between Sweet Potato Casserole and Pecan Pie. We enjoy both, so it was a natural fit for us. You will love the crispy pecan streusel topping, but again, it makes it so that this can sit as either a side or dessert. Next time I’d like to try baking it in a couple of pie dishes with my favorite pie dough.
This recipe is an adaptation of a couple of other recipes, leaning heavily on the Pioneer Woman’s version. She stated in her post that these were originally called Soul Sweet ‘Taters, and that’s what I went with. I love that name!
So, tell me. Which of the three sweet potato recipes do you prefer?
A cross between Sweet Potato Casserole and Pecan Pie.
- 4 large sweet potatoes
- 1/2 cup maple syrup
- 1 cup milk
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 cup brown sugar
- 1 cup pecans, chopped
- 1/2 cup flour
- 6 tablespoons butter, cubed
Bake the sweet potatoes in a preheated 375 degree F oven until they are fork tender, about 40-45 minutes. Take the potatoes out of the oven and increase temperature to 400 degrees F. Peel the skins off the potatoes and scoop the insides into a large mixing bowl. Add the maple syrup, milk, eggs, vanilla and salt and mash with a potato masher until mashed but still a little chunky.
In a small bowl, combine the brown sugar, pecans, flour and butter with a pastry blender.
Spread the potato mixture evenly into a baking dish. Sprinkle with the pecan topping. Bake at 400 degrees F until golden brown on top, about 25 minutes.