If you think you don’t like sweet potatoes, please—in the name of all that is good, holy, and fattening—give this a try. You’ll thank yourself!
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Ingredients
4 whole Medium Sweet Potatoes
1cup Sugar
1cup Milk
2 whole Eggs
1tsp. Vanilla Extract
1tsp. Salt
1cup Brown Sugar
1cup Pecans
1/2cup Flour
3/4 sticks Butter
Directions
Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl.
Add 1 cup of (regular grandulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.
Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.
Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.
Bake in a 400-degree oven for 30 minutes, or until golden brown.
I put one of my all-time favorite Thanksgiving side dishes on Serious Eats today. If you think you don’t like sweet potatoes, please—in the name of all that is good, holy, and fattening—give this a try. You’ll kiss yourself on the cheek the rest of your life. At least, you would if that were anatomically possible.
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