The BEST Thanksgiving Side Dish: Sweet Potato Recipe with Brown Sugar and Pecan Topping

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

pecans

🥗Healthier: walnuts

💰Cheaper: almonds

Walnuts provide similar texture and flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats.

Peel the sweet potatoes and cut them into quarters.

Place the sweet potato quarters in boiling water and cook until tender.

Drain the sweet potatoes and mash them.

Add 1 cup of brown sugar to the mashed sweet potatoes.

Add 2 eggs to the mixture.

Add 1/2 cup of half-and-half to the mixture.

Mix the ingredients well using a potato masher or electric mixer.

Prepare the topping by mixing 1 cup of brown sugar, 1/3 cup of cornmeal mix, 1/3 cup of flour, and 1 1/2 cups of chopped pecans in a bowl.

Add 1 stick of melted butter to the topping mixture and mix thoroughly.

Add 1/4 cup of warm water to the topping mixture and stir well.

Grease a 12-inch Dutch oven and spread the sweet potato mixture evenly in it.

Spread the topping mixture evenly over the sweet potatoes.

Cover the Dutch oven and place it over a fire, ensuring the top is cooked well.

Cook for about 20 minutes, checking for bubbling and a golden brown crust on top.

Let cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens