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© Meredith Corporation. All rights reserved. Used with permission.
Wash and peel sweet potatoes. Cut off woody portions and ends. Cut into quarters. In a large saucepan, cook potatoes, covered, in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain.
Preheat oven to 350°F. Transfer potatoes to a large bowl. Mash lightly. Stir in sugar, 1/4 cup melted butter, milk, eggs and vanilla. Transfer sweet potato mixture to a 2-quart casserole dish.
Combine brown sugar, pecans, flour and the remaining 1 tablespoon melted butter in a small bowl. Sprinkle over sweet potato mixture.
Bake, uncovered, for 30 to 35 minutes or until hot and bubbly.