This unique dish layers cooked sweet potatoes with a crunchy pecan crust, blending sweet and nutty flavors without fuss.
3 1/2 cups cooked sweet potatoes, cut in pieces
OR
1 can (40 ounce size) sweet potatoes in water, well drained
4 egg whites
2 tablespoons all-purpose flour
Pecan Crust
1/3 cup firmly packed brown sugar
2 tablespoons salted butter
1/3 cup chopped pecans
Preheat the oven to 350 degrees F. Grease a 9-inch pie pan. You can also use an 8-inch square or round baking dish.
Combine the sweet potatoes, egg whites, and flour in a large mixing bowl. Beat on medium speed with an electric mixer until smooth. Transfer the mixture to the prepared pie pan.
Place the pan in the oven and bake at 350 degrees F for 15 minutes.
Meanwhile, combine the brown sugar and butter in a small microwave-safe bowl. Heat on 100% power for 20 seconds, then stir well. If the butter is not fully melted, return it to the microwave and cook in 5-second intervals (stirring after each interval) until melted.
Remove the sweet potatoes from the oven. Sprinkle the pecans over the top. Drizzle the brown sugar mixture evenly over the pecans.
Return the sweet potatoes to the oven and cook for 15 minutes, or until golden brown and bubbly in the center.
Remove the sweet potatoes from the oven and let cool for 5-10 minutes before serving.
For light and fluffy sweet potatoes, don't overmix them. Beat until just smooth.
You can enhance the flavor by adding spices like cinnamon, nutmeg, or a pinch of cayenne pepper to the sweet potatoes.
Try adding vanilla extract or maple syrup to the sweet potatoes for a different flavor.
For a tastier crust, toast the pecans beforehand to deepen their flavor.
Aquafaba, the liquid from canned chickpeas, can be used as a substitute for egg whites, with about 3 tablespoons replacing one egg white. This will alter the flavor slightly, so keep that in mind.
The flour helps to stabilize the whipped sweet potatoes, giving them a fluffier texture. You can use an alternative flour like almond flour or a gluten-free blend if needed.
You can prepare the sweet potato mixture and store it in the refrigerator for up to a day. When ready to bake, simply allow it to come to room temperature before adding the pecan crust and baking.
You can use other nuts like walnuts or almonds, or even omit the nuts entirely for a nut-free version.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or in the microwave for individual servings.
You can freeze the unbaked sweet potato mixture in an airtight container. When you're ready to bake, thaw it in the fridge overnight and then bake with the pecan topping.
The sweet potato mixture should puff slightly and be set in the center. The pecan topping will be golden brown and bubbly.
9-Inch Pie Pan: To hold the sweet potato mixture while it bakes. It should be coated with non-stick cooking spray or butter to prevent sticking.
Electric Mixer: Used for beating the sweet potatoes, egg whites, and flour until smooth. If you don't have a mixer a food processor will work. Or, go old school and mash with a potato masher then beat with a spoon.
Measuring Cups and Spoons: For measuring the ingredients, including sweet potatoes, flour, brown sugar, and pecans.
Microwave-Safe Bowl: To melt the brown sugar and butter for the pecan crust.
Spatula: For transferring the sweet potato mixture to the pie plate and for spreading the mixture smooth.
Chopping Knife and Cutting Board (optional): For chopping the pecans if not bought pre-chopped. A food processor can also work well for this.
Roasted Brussels Sprouts: The earthy flavor of roasted Brussels sprouts contrasts nicely with the sweetness of the pecan-crusted sweet potatoes. Their slight bitterness can balance the richness of the dish.
Roasted Turkey With Bourbon Glaze: The bourbon glaze on the turkey adds an aromatic depth that pairs nicely with the fluffy texture of the sweet potatoes. Both dishes share a balance of sweet and savory notes.
Maple Glazed Ham: The sweetness of maple glazed ham parallels the sweet notes in the dish, enhancing its flavor without overwhelming it.
Cornbread: A slice of sweet, buttery homemade cornbread can provide a comforting side with a hint of sweetness that echoes the dish's flavors while adding a satisfying texture.
Spinach Salad: A fresh spinach salad with a tangy vinaigrette can contrast the richness and sweetness of the dish, making the overall meal feel lighter and more balanced.
Cranberry Sauce: The tartness of cranberry sauce can boost the overall flavor, adding a brightness that complements the sweet potatoes' flavors.
Pecan Pie: For dessert, stick with the nut theme by offering a creamy pecan pie. Its familiar flavors will resonate with the pecan crust of the sweet potato dish while providing a satisfying end to the meal.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
reviews & comments
September 24, 2019
We go to Damon's every time we pass trough MB and love their Sweet Potato's. When we were there 2 weeks ago, I swear I tasted a pinch of allspice....I've tried to make this like the above recipe, but something was missing....I'm going to add the allspice and give it another go...
February 19, 2011
My husband and I both enjoyed this recipe. I've never been to Damon's, so I don't know how it compares to the real thing, but it's certainly a wonderful light version of a typically sugar and butter laden dish. My kids didn't like it. They thought it was too sweet. I think they just aren't accustomed to sweet potatoes. I used organic dark orange sweet potatoes and Smart Balance Light as my "light butter." I will make this again. I only rated as 4 stars instead of 5 because the kids didn't like it.
August 29, 2008
It wasn't quite the same. You need to add a little brown sugar and maple syrup to the sweet potatoes. Otherwise, the sweet potatoes are a little bland.