You Can’t Get Any Sweeter Than These Brown Sugar Sweet Potatoes

Desserts

Submitted by Recipe Rain

You Can’t Get Any Sweeter Than These Brown Sugar Sweet Potatoes

I think that I was about 25 years of age before I ever tried a sweet potato. It wasn’t something that I was really interested in.

When we had them on the table during Thanksgiving or Christmas, I would always pick anything else over the sweet potatoes. My mom was never someone that ate them though, and as her daughter, I think it was just natural for me to follow in her footsteps. When I was at a boyfriend’s house when I was in my early 20’s though, he made me try the sweet potatoes that his Grandma made. He said that it was her special recipe and that I was going to absolutely love them. I was scared that I wouldn’t like them and I would disappoint him, but I was going to give them a fair try.

It was a recipe that she used that was very similar to this one from Lemon Tree Dwelling and it was amazing! I went back for more two times I think that day, and my boyfriend just nodded knowing that he knew he was right.

I was going to let him win that one, because I wanted to have the sweet potatoes again and again!

Recipe and picture credits go to Lemon Tree Dwelling.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

You Can’t Get Any Sweeter Than These Brown Sugar Sweet Potatoes

Prep time 25 mins; Cook time 35 mins

Serves 12

INGREDIENTS

  • Sweet Potatoes:
  • 4 cups sweet potato chopped
  • 6 Tbsp. Land O Lakes unsalted butter softened
  • 1/2 cup Domino brown sugar
  • 2 eggs
  • 2 tsp. pumpkin pie spice
  • 1/8 tsp. Morton salt
  • Brown Sugar Pecan Topping:
  • 1 cup cornflakes crushed
  • 1/2 cup brown sugar
  • 1/2 cup pecans chopped
  • 1/4 cup shredded coconut
  • 4 Tbsp. unsalted butter melted

PREPARATION

  1. Place chopped sweet potatoes in a large saucepan. Cover with water; bring to a boil.
  2. Boil 15 minutes or until tender; drain.
  3. Combine cooked sweet potatoes and softened butter in a large mixing bowl; beat until smooth.
  4. Add brown sugar, eggs, pumpkin pie spice, and salt and beat until blended.
  5. Spoon into a 1.5 quart baking dish. (*You may prepare up to this point one day in advance and store, covered, in the refrigerator. Baking time will need to be increased by 15 minutes.)
  6. Bake at 400 degrees for 25 minutes.
  7. Combine topping ingredients in a small mixing bowl; sprinkle over casserole.
  8. Bake 10 minutes longer or until golden brown.

ADAPTED FROM Lemon Tree Dwelling

QUICK TIP

You can omit the coconut if you don’t prefer the flavor.



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