Brown Sugar and Pecan Mashed Sweet ‘Taters
We all know that ol’ classic dish of sweet potatoes, but today we have jazzed it up a little. We have sweet mashed potatoes with a brown sugar pecan top crust and just in time for your holiday table!
You’ve seen a lot of sweet potatoes recipes that have the melted marshmallows on top but here’s a different take on a sweet ‘tater casserole recipe.
Boil and Mix the Sweet ‘Taters
Mix the mashed sweet taters with other ingredients.
First take 4 of those big ol’ sweet taters, peel them and cut them in large chunks. I’ll add them to some boiling water and boil them until they are fork tender, about 20 minutes or so.
Give them a good mash until they are smooth. Then stir in 1 cup of brown sugar and 1 stick of melted butter. Then stir in 2 eggs, and 1/2 cup of half and half.
Make the Topping
Make sure all the ingredients of the topping are incorporated well.
Once you get that whipped up nice and smooth, go ahead and scrape it in a casserole dish or Dutch oven. You can bake this in a 12″ cast iron skillet, 9×13 dish or 12″ Dutch oven.
Now for the topping that really makes this dish special. Take that other 1 cup of brown sugar, 1/3 cup of cornmeal mix, 1/3 cup flour and the chopped pecans. Get that all mixed together well and then add the 1 stick of melted butter. You’ll want to just eat this right out of the bowl, but y’all got to pace yourself!
Finally stir in ¼ cup of warm water for a little extra moisture. I just take a spoon a put heaping spoonfuls all over the dish. Then spread it out evenly over the top.
Bake the Mashed Sweet Potatoes on a Low Heat
Spread the ‘taters evenly and smooth around.
If y’all are cooking this in a Dutch oven, it’s a pretty easy deal. Since the potatoes are already cooked, we just put a light heat on the bottom to keep them warm and help them set up a bit. I like to load the top up heavy with coals so we can bake that nice crust on top. Check out our video below for outdoor cooking tips.
Cool it off and enjoy! Happy Thanksgiving!
The crust will set up and give a nice addition to the creamy ‘taters below.
We sure hope you enjoy and it makes your holiday a special one. And y’all don’t forget to check out the turkey recipe to accompany these ‘taters. – Dutch oven Turkey!
Brown Sugar and Pecan Mashed Sweet Potatoes - Cowboy Kent Rollins
Ingredients
- 4 large sweet potatoes peeled and quartered
- 2 cups light brown sugar
- 2 sticks butter melted (divided)
- 1/2 cup half and half
- 2 large eggs
- 1/3 cup all-purpose flour
- 1/3 cup cornmeal mix
- 1 1/2 - 2 cups chopped pecans
- 1/4 cup warm water
Instructions
- Preheat the oven to 350°F. Lightly butter an 8-x-11-inch casserole dish or 10-inch Dutch oven for a thicker casserole - or a 12-inch Dutch oven or 9x13-inch casserole dish.
- Place the potatoes in a large saucepan or pot and cover with water. Bring the water to a boil over high heat. Boil the potatoes about 25 minutes, or until they are fork-tender.
- Remove the potatoes from the heat and drain. Mash until smooth.
- Beat in 1 cup of the brown sugar, 1 stick of the butter, the half-and-half, and the eggs. Mix well.
- Scrape the potato mixture into the casserole dish and spread evenly.
- In a medium bowl, stir together the remaining 1 cup brown sugar, the flour, cornbread mix, and pecans. Stir in the remaining 1 stick butter and the warm water. Mix well.
- Spoon the pecan mixture evenly over the potatoes and spread out evenly.
- Bake for 30 to 35 minutes, or until the top is golden brown and a light crust forms. Serve warm.
