This is an awesome recipe. The only difference is I added 1/2 teaspoon nutmeg to the mixture. This was GREAT and tasted like something from a high end restaurant.

Creamy deliciousness with a nice pecan crunch. I used half the amount of sugar and it was perfect for us.

Love this! Since I’m allergic to nuts, I topped mine with mini marshmallows! #ToDieFor

I don’t like nuts so i left them off, but man oh man are these potatoes good! Even without the nuts! And soooo easy! I prepared the whole thing the night before and baked it today. Perfect!

Since I have bad arthritis in my hands I bake potatos instead as they are to hard for me to peel. Have made this for years with just that one change.

Very very forgiving recipe. I can’t use egg (allergy) and did a flax substitute. (Soak 1 TB flax seed in 3 TB water for 5 min, blend until smooth for 1 large egg.) Forgot the vanilla and milk. Oops. Used Penzey’s baking spice because it was all I had. Despite butchering the recipe family still loved it, and the flax ended up lending a very pleasant flavor running in the background.

Wow this was the bomb. I could have ate it all before the company arrived!!! ??


3 tablespoons salted or unsalted butter, melted
3 tablespoons olive oil
Coarse salt and black pepper or red pepper flakes to taste
5 pounds sweet potatoes, peeled and sliced thin
2 shallots, peeled and sliced thin


Heat oven to 375°F (190°C). Heat butter and oil together until butter has melted. Pour 2 tablespoons of the mixture in the bottom of a 2-quart baking dish …

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