No holiday table is complete without sweet potatoes. In our easy and delicious version, cooking the sweet potatoes in chicken broth brings a subtle savory flavor that perfectly complements the natural sweetness of this dish. A traditional brown sugar and pecan topping provides great flavor and texture. Best of all, you can put it together up to 2 days in advance. See Recipe Tips to learn how.
cost per recipe: $8.78
The price is determined by the national average.
tablespoons (1 stick) butter
pounds sweet potato, peeled and cut into 1-inch pieces (about 12 cups)
cups Swanson® Chicken Broth
cup packed brown sugar
cup all-purpose flour
cup chopped pecans
Set the oven to 350°F. Let 2 tablespoons butter stand to soften. Reserve the remaining butter. Stir the sweet potatoes and broth in a 4-quart saucepan. Cover and heat over medium-high heat to a boil. Reduce the heat to low. Cook for 20 minutes or until the sweet potatoes are tender. Do not drain.
Mash the sweet potatoes and broth in the saucepan with 1/4 cup brown sugar, the softened butter and the salt. Spoon the mixture into an 11x8x2-inch baking dish.
Mix the reserved butter, remaining brown sugar and the flour in a medium bowl with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the pecans. Sprinkle the pecan mixture over the sweet potato mixture.
Bake for 30 minutes or until the pecan mixture is lightly browned.