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Pecan Crunch Sweet Potatoes



Quick and easy

Quick and easy

Quick and easy

Prep Time:

25 minutes

Cook Time:

35 minutes


8 servings


2  pounds  sweet potatoes, peeled (about 3 medium)

*  non-stick cooking spray

1/4  cup  butter, softened

1/4  cup  sugar

1  egg

1/2  cup  half and half

1/4  teaspoon  cinnamon

1/4  teaspoon  nutmeg

1  cup  coarsely crushed corn flakes

1/2  cup  brown sugar, packed

1/2  cup  chopped pecans

1/4  cup  butter, melted


Heat oven to 350 degrees. Spray a 9 x 13-inch baking dish with non-stick cooking spray.

Peel sweet potatoes. Cut into 1-inch thick slices and place in a covered microwave-safe dish. Microwave on high 8 to 10 minutes, turning and stirring 2 or 3 times during cooking.

Meanwhile, combine topping ingredients in a small bowl and set aside.

Beat hot sweet potatoes, butter, sugar, and egg with an electric mixer on low speed. Add half and half, cinnamon, and nutmeg.

Beat on medium speed 2 to 3 minutes until well blended.

Pour sweet potato mixture into prepared pan and spread evenly. Sprinkle with topping. Bake 30 to 35 minutes, until lightly browned around the edges Serve while hot.
Nutritional Information
No Nutritional Information Available

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