Thanksgiving Favorites: Sweet Potatoes Caramel

It's not Thanksgiving without sweet potatoes and this recipe takes the cake. It is simple and totally delicious with a smooth texture and crisp sweet crust. 

My mom makes it every year for our family and it pairs so well with turkey and dressing!

Sweet Potatoes Caramel

serves 6

3 medium sweet potatoes, peeled and cubed

1 cup granulated sugar

2 eggs, beaten

1 teaspoon vanilla

1/2 cup butter

1/3 cup milk

Caramel Topping

1 cup brown sugar

1 cup broken pecans

1/3 cup flour

1/3 cup butter, melted

Instructions

Preheat oven to 325 degrees. Butter an 8-in square casserole dish.

Boil the cubed potatoes in water until tender, drain and set aside.

In the bowl of an electric mixer fitted with the whisk attachment, whip the potatoes. Add sugar, eggs, vanilla, butter, and milk. Whip on a medium/high speed until fluffy. Pour batter into casserole dish and set aside.

To make the topping, in a medium bowl, combine butter, brown sugar, flour, and pecans with a rubber spatula. Sprinkle over the top of potato batter and bake for 25 to 30 minutes until bubbly and topping is crisp and browned.