This amazing candied sweet potatoes recipe is a must-have for Thanksgiving, but you can whip these up and spread the love anytime in the year!
I always get excited when my fantastic mother-in-law makes these. I don’t even like sweet potatoes- that’s how good these are! The topping is the star of this dish: a crunchy layer of caramelized brown sugar and pecans. Cue the angelic choir.
Candied Sweet Potatoes
Note: I almost always make a double-batch of these. Pictures displayed are of a double-batch.
Yield: ~10 servings
Ingredients:
- 4 medium-large sweet potatoes
- 1 cup white sugar
- ¼ cup milk
- 2 eggs
- 1 tsp vanilla
- ½ cup melted butter
- 1/3 cup flour
- 2 T orange juice
For topping:
- 1 cup chopped pecans
- 1 cup brown sugar
- ½ cup melted butter
- 1/3 cup flour
Directions
- Preheat oven to 400 degrees.
- Wash and place sweet potatoes on a foil-lined baking sheet. Bake in skins for 45-60 min. When finished, insides should be soft and peels will easily come off.
- Lower oven temperature to 350 degrees
- Put the peeled potatoes in a large mixing bowl and mash with a fork until soft.
- Add sugar, milk, eggs, vanilla, melted butter, orange juice, and flour into the bowl and mix well. You can leave the mixture a little lumpy or mix with a mixer for a smoother texture.
- Pour mixture into a 9.5” square pan or 9” round pan.
7. Prepare the topping by mixing the brown sugar, pecans, melted butter, and flour together in a bowl.
8. Pour topping over the sweet potato mixture. Spread this goodness evenly over the top with a spatula.
9. Bake uncovered for 45 minutes.
10. Serve warm, enormous helpings and impress your friends and family. Or just eat it yourself. Don’t do this in one sitting.
Enjoy!
-Mariah
Don’t miss our other fall recipes, like our favorite chili!