A staple at our Thanksgiving table, this side dish is as good as dessert ... only healthier
Creamy, indulgent tasting and beyond yummy!
This is one of those dishes we eat only at the holidays and the real thing is always better than we even remembered! It’s creamy, perfectly flavored and has just the right amount pecan crumble.
Recipe from my Aunt, it’s been a staple at our table for years and tastes totally indulgent and so yummy. Last year I lightened it up a bit and made it dairy-free…. still so good! I substituted Earth Balance dairy-free, soy-free sticks for butter and coconut milk for heavy cream. The coconut milk keeps it rich and creamy but adds no coconut flavor. I don’t think even my mom could tell the difference!
So save room on your plate for a generous portion… you’re going to love it!
Creamy, perfectly flavored and just the right amount of pecan crumble. Recipe from my Aunt, this has been a staple at our Thanksgiving table for years. I made it dairy free last year which was a little lighter but still so delicious! Recipe gives original and dairy free options.
¼ c butter (or dairyfree alternative) cut into small pieces
Preheat oven to 350 degrees
SWEET POTATO FILLING
Boil & Mash the sweet potatoes: Bring a large pot of water to a boil. Meanwhile, peel sweet potatoes and cut them in to quarters or smaller depending on the size of the potato. Add to boiling water and cook for 25 minutes or until tender. Drain water, cool slightly, then mash well with a mixer until creamy.
Add eggs and beat well.
Add remaining ingredients and mix well.
CANDIED PECAN CRUMBLE
Mix nuts, sugar and flour in medium bowl.
Work butter with hands, sprinkle over potatoes.
Spread sweet potato mixture into a 9x13 or 11x7 baking dish depending on how thick you want it.
Top with pecan crumble
Bake in at 350° for 60 minutes or until top is brown. If top is browning before 60 minutes, cover with foil.
Serve and enjoy!
To prepare ahead, makes sweet potato mixture, spread into pan, top with crumble and leave in refrigerator over night. Take out of refrigerator ½ hour before baking to bring to room temperature. Bake before serving.