In The Kitchen: Butterscotch Pecan Sweet Potatoes

Let’s get cooking.  This recipe is a great option to include for a Thanksgiving meal.  I have personally included it in my Thanksgiving feast for several years now.  


  • 5 medium sweet potatoes, peeled, cooked and mashed 
  • ½ cup firmly packed light brown sugar
  • 5 oz evaporated skim milk
  • 2 eggs 
  • ½ tsp cinnamon
  • ¼ tsp ground allspice 
  • ⅛ tsp ground nutmeg
  • 1 3.4oz box instant butterscotch pudding 
  • 1 cup chopped pecans
  • ¼ cup granulated sugar 


  • Preheat oven to 350 degrees 
  • In a large bowl, mix together all ingredients except pecans and granulated sugar, stir well.
  • Place sweet potato mixture in a 13x9x2 inch glass casserole dish
  • Toss pecans and sugar together.  Sprinkle over sweet potato mixture
  • Bake at 350 degrees, or until mixture reaches an internal temperature of 165 degrees in the center of the casserole dish
  • Serve in ½ cup scoop portions 

I am hoping that some of you try this recipe and let me know what you think.  I’d love to see pictures too. 

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