This is a nice variation on regular sweet potatoes for a Thanksgiving side dish. It's almost a dessert, it's so sweet!

　　

Ingredients

Serves 8

　　5 medium sweet potatoes (about 9 ounces each)

　　2 large eggs

　　1 cup granulated sugar

　　1/2 cup (1 stick) butter, at room temperature

　　1 1/2 teaspoons vanilla extract

　　1/2 cup milk

　　Pinch of salt

　　

Topping

1 cup finely chopped pecans

　　1 cup brown sugar, packed

　　1/3 cup all-purpose flour

　　1/4 cup (1/2 stick) butter, softened

　　

Step 1

Preheat the oven to 400°F. Grease a 2 1/2-quart baking dish with butter.

　　

Step 2

On a foil-covered baking sheet, bake the sweet potatoes for 1 hour, or until they are soft. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl, and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk, and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.

　　

Step 3

In a medium bowl, stir together the pecans, brown sugar, flour, and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole for 30 minutes, or until slightly browned. Let the casserole sit for 5 minutes before serving.

　　

Nutrition Per Serving

Per serving: 260.0 calories

　　130.0 calories from fat

　　14.0g total fat

　　3.5g saturated fat

　　10.0mg cholesterol

　　40.0mg sodium

　　33.0g total carbs

　　1.0g dietary fiber

　　27.0g sugars

　　2.0g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.