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Soul Sweet ‘Taters

Soul Sweet 'Taters

This is my third and last installment of my sweet potato recipes this week. My family will need to take a vote on which one should be made for Thanksgiving next Thursday. I already asked Ben, and he surprisingly didn’t vote for his favorite “life-changing” marshmallow variation but asked for this one instead!

The best way I can explain this dish is that is seems to be a cross between Sweet Potato Casserole and Pecan Pie. We enjoy both, so it was a natural fit for us. You will love the crispy pecan streusel topping, but again, it makes it so that this can sit as either a side or dessert. Next time I’d like to try baking it in a couple of pie dishes with my favorite pie dough.

This recipe is an adaptation of a couple of other recipes, leaning heavily on the Pioneer Woman’s version.  She stated in her post that these were originally called Soul Sweet ‘Taters, and that’s what I went with.  I love that name!

If you missed them, here are the other two recipes shared this week.
Sweet Potato Casserole
Candied Yams

So, tell me.  Which of the three sweet potato recipes do you prefer?

Soul Sweet ‘Taters

Printable Recipe

Yield: 8 – 10 servings

4 large sweet potatoes
1/2 cup maple syrup
1 cup milk
2 eggs
1 1/2 teaspoons vanilla extract
1 teaspoon salt
1 cup brown sugar
1 cup pecans, chopped
1/2 cup flour
6 tablespoons butter, cubed

Bake the sweet potatoes in a preheated 375˚F oven until they are fork tender, about 40-45 minutes.  Take the potatoes out of the oven and increase temperature to 400˚F.  Peel the skins off the potatoes and scoop the insides into a large mixing bowl.  Add the maple syrup, milk, eggs, vanilla and salt and mash with a potato masher until mashed but still a little chunky.

In a small bowl, combine the brown sugar, pecans, flour and butter with a pastry blender.

Spread the potato mixture evenly into a baking dish. Sprinkle with the pecan topping.  Bake at 400˚F until golden brown on top, about 25 minutes.

Source: Handle the Heat, Pioneer Woman, Closet Cooking


5 Responses

  1. This is the one I’ve made before and I love it. I usually eat it for breakfast in the days following thanksgiving. : )

  2. Oh, also, I cut the sugar and butter in half when I made it, it was plenty sweet enough that way and the flavor was not affected at all. Just a tip if anyone wants to cut either of those down.

  3. I’m thinking lets throw some ‘mallows on it and call it a day! 🙂

  4. I love love love sweet potatoes! Your posts have me drooling. Sadly no one in my family ever eats the sweet potatoes so I never make them =( this recipe has me tempted to make a single portion.

  5. I had a dish like this as a child, and never got a recipe. I’m excited to make this for Christmas!

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