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
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Bake for 30 minutes or until the pecan mixture is lightly browned.
Cooking Goddess
Very good--the topping is delicious! I made them the day before following the instructions!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
