Nothing smells like Thanksgiving more than mom’s sweet potatoes baking in the oven. Channel your childhood this Thanksgiving with a new Taste of Home recipe for mom’s sweet potato bake that takes less than an hour to make. The dish is so good it could almost double as a dessert and was a Thanksgiving winner that originally appeared on goodmorningamerica.com.

Mom's sweet potato bake

Ingredients: 3 cups cold mashed sweet potatoes (prepared without milk or butter), 1 cup sugar, 3 large eggs, 1/2 cup 2% milk, 1/4 cup butter softened, 1 teaspoon salt, 1 teaspoon vanilla extract.

Topping: 1/2 cup packed brown sugar, 1/2 cup chopped pecans, 1/4 cup all-purpose flour, 2 tablespoons cold butter. 

Directions: In a large bowl, beat the sweet potatoes, sugar, eggs, milk, butter, salt and vanilla until smooth. Transfer to a greased 2-quart baking dish. In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over potato mixture. Bake, uncovered, at 325 degrees for 45 to 50 minutes or until a thermometer reads 160 degrees. Yields eight servings.