Ingredients for Sweet Potato Supreme
- Sweet Potatoes
- 1/2 cup (1 stick) unsalted butter + 1/4 cup (1/2 stick) unsalted butter
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup packed light brown sugar + 1/4 cup packed light brown sugar
- 1 teaspoon salt + pinch of salt
- 1/2 cup milk + 2 tablespoons milk
- Sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
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How to Make Sweet Potato Supreme
- Preheat oven to 400°F (200°C).
- Peel and cube 3 pounds of sweet potatoes.
- Boil the cubed sweet potatoes until tender (approximately 15-20 minutes). Drain well.
- In a large bowl, mash the cooked sweet potatoes with 1/2 cup (1 stick) unsalted butter, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 cup packed light brown sugar, and 1 teaspoon salt.
- Gradually add 1/2 cup milk (or more, as needed) to reach your desired consistency.
- Pour the mashed sweet potatoes into a greased 10-inch baking dish.
- **Make the topping:** In a medium saucepan, combine 1/4 cup (1/2 stick) unsalted butter, 1/4 cup packed light brown sugar, 2 tablespoons milk, and a pinch of salt.
- Cook over low heat, stirring constantly, until the mixture thickens and becomes bubbly (about 5-7 minutes).
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Sprinkle 1/2 cup chopped pecans evenly over the mashed sweet potatoes.
- Pour the topping evenly over the pecans.
- Bake for 15-20 minutes, or until the topping is golden brown and the sweet potatoes are heated through.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
224g
Fat
78g
Carbs
24g
