Week 20: Sweet Sweet Sweet Potato

Had an old friend come to visit this weened so naturally we immediately peppered her with recipe requests, and she offered up this one. It’s a favourite at her family’s feast table, where it is treated as both a sweet and savoury side to be served alongside the main protein and other sides. We ate ours last but with it sitting at the table in front of us, and it lent a sweet aroma and tempting sight to the whole spread. It can be a delicious side or a delightful dessert, and makes for yummy leftovers both reheated or cold!

Sweet Sweet Sweet Potato


  • 3 cups mashed sweet potato
  • 2 large eggs
  • 1/2 cup cream or whole milk or coconut milk
  • 1/3 cup softened unsalted butter
  • 1 bloop vanilla
  • 1/2 cup brown sugar
  • pinch salt


  • 1/3 cup all purpose flour
  • 1/2 cup brown sugar
  • 1/3 cup unsalted butter
  • 2 cups chopped walnuts or pecans


  1. do a rough chop of the sweet potatoes and peel as preferred – you can keep most of the skins on but take off any coarse bits as you chop them up

  2. boil in salted water until soft

  3. mash, then let cool substantially

  4. preheat the oven to 375

  5. beat the eggs, milk, butter, vanilla, and brown sugar a bit, then pour into the pot with the mashed sweet potatoes and whip

  6. pour/dollop out into a baking dish and smooth out

  7. whisk the topping ingredients, less the walnuts, and then fold in the nuts (chopped relatively well)

  8. spoon over the top of the sweet potatoes

  9. toss in the oven uncovered for 30-40 minutes, until crispy and caramelized on top