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So, I was going to do a long Thanksgiving post today, but now the day is quickly slipping by, so I will cheat and show you 2 things I made for Thanksgiving.

The thing I love about Thanksgiving food is that once Thanksgiving is over, you can still talk about the food because Christmas dinner is a lot of the same things as Thanksgiving!!

This year, we spent the day with my in-laws. My mother-in-law provided everything major – the turkey and ham, potatoes, salad, rolls, stuffing. The rest of us were told to bring whatever we wanted. So I brought 2 pies (which I will blog about later) as well as the sweet potatoes and some pumpkin fudge. Both the pumpkin fudge and the sweet potatoes were things that I saw on other blogs and knew that I wanted to try!!

Update 11/2013 – see the pumpkin fudge recipe here!

Pioneer Woman's Sweet Potatoes | www.tasteandtellblog.comPhoto Updated December 2012

I’m sure just about everyone follows a wonderful blog called The Pioneer Woman Cooks. What a wonderful blog, and Ree has such a great sense of humor!! Since I just discovered I love sweet potatoes, the minute I saw this recipe on Serious Eats, I knew I wanted to try it. These are DELICIOUS!! Many people that didn’t like sweet potatoes tried these and loved them. This is a recipe that is staying in my repertoire!!

Pioneer Woman's Sweet Potatoes
Prep time
Cook time
Total time
A sweet and decadent sweet potato casserole - perfect for the holidays.
Serves: 10 servings
  • 4 medium sweet potatoes
  • 1 cup Sugar
  • 1 cup Milk
  • 2 whole Eggs
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Salt
  • 1 cup Brown Sugar
  • 1 cup Pecans, chopped
  • ½ cup Flour
  • ¾ sticks Butter
  1. Preheat the oven to 375F. Scrub the sweet potatoes and bake them until fork tender, 30-45 minutes. When they are cool enough to handle, scoop out the flesh into a large bowl. Raise the oven heat to 400F.
  2. Add the sugar, milk, eggs, vanilla and salt. Mash until combined - they don't need to be perfectly smooth.
  3. In another bowl, mix together the brown sugar, pecans and flour. Add the butter, and using a pastry cutter, cut in the butter until it resembles coarse crumbs.
  4. Spread the potato mixture into a large baking dish. Sprinkle the crumb mixture over the top.
  5. Bake in the oven until golden brown, 30-40 miniutes.
source: The Pioneer Woman via Serious Eats
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15 Responses to Pioneer Woman’s Sweet Potatoes

  1. Abby says:

    You REALLY turned around when it comes to sweet potatoes! Both the fudge and the potatoes look fabulous. Hope your Turkey Day was great!

  2. Emiline says:

    Those sweet potatoes look really good. I’ll have to check out her blog.
    I love making fudge, too.
    I wonder if you could make the fudge more sturdier? If only we had Alton Brown here….

  3. Half Baked says:

    Those sweet potatoes are a staple at our family Thanksgiving. Everyone loves them. I think there would be a riot if we didn’t have them every year! Your Thanksgiving looks yum:)

  4. Bellini Valli says:

    Pumpkin fudge would be a real treat. I am always looking for new ways to have sweet potatoes as well. Thanks for the tips!!!

  5. Patricia Scarpin says:

    Deb, that fudge has been on my mind ever since I saw it on Dianne’s blog – I’m craving it even more now!

  6. Jes says:

    Mmm pumpkin fudge. Gotta love pumpkin season!

  7. Katie says:

    That pumpkin fudge is genious! I am going to have to try!

  8. countrygirlcityliving says:

    Um…can you say DELICIOUS?!?! This fudge looks heavenly (as do your loaves below). Is that a pumpkin roll in your blog title? I have never made one but have certainly enjoyed my fair share. Do you have a good recipe?

  9. Deborah says:

    Countrygirl – I have a recipe for the one I made under Desserts-Cakes/cupcakes. I really liked it!

  10. MyKitchenInHalfCups says:

    That fudge and those sweet potatoes are incredible! The sweet potatoes sort of define dessert for dinner!

  11. Rachel says:

    After baking my sweet potatoes for 45 minutes, they were (what I thought) fork tender, but after they cooled a bit, there was no way I was able to “scoop” them out… Also, Im afraid because my sweet potato mixture is REALLY runny… can you please post the link to the recipe this copied from? Thanks!

    • Deborah says:

      Hi Rachel, the baking time for the potatoes will depend on the size of the potatoes. And the mixture is a little runny before baking, but if you want to see the original recipe, it is linked at the bottom of the recipe where it says “the Pioneer Woman via Serious Eats”.

      • Rachel says:

        Thank you! I will let you know how they turn out, but honestly, even if they are runny, I’ll devour them nonetheless! 🙂 Sweet potatoes are one of my most favorite things..EVER. ha

  12. Colleen says:

    No pumpkin fudge recipe – where is the pumpkin fudge recipe? Thanks.

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