Written on 11/01/2018
Jennifer Nevins

Nancy and her family love this recipe.  It is sure to be on the buffet for holiday gatherings, but Nancy also prepares this during the year as a side dish for dinner.




4 Large Sweet Potatoes

2/3 Cup Sugar

1/3 Stick Butter, Unsalted

1 Cup Milk

½ Tsp. Salt

1 Tsp. Cinnamon & 1 Tsp. Vanilla


1 Cup Brown Sugar

1/3 Cup Flour

½ Tsp. Cinnamon

1 Cup Pecans, Chopped

1/3 Cup Butter, Melted



Scrub the sweet potatoes and poke several holes in the potatoes to allow steam to escape.  Bake the sweet potatoes in a preheated 350 degree oven for approx. 1 hour, or in a microwave for approx. 10-15 minutes (until tender).  When cool enough to handle, scoop the sweet potato flesh into a large bowl.  Mash the cooked sweet potatoes and add all other filling ingredients.  Pour into a greased baking dish.  Bake in a preheated 350 degree oven for approximately 10 minutes.  Meanwhile, in a small bowl, combine all topping ingredients.  Sprinkle the topping evenly over the sweet potato mixture. Bake another 30 minutes.  Serve warm.