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Sweet Potato Bake Recipe

This sweet and savory casserole is part of our traditional Christmas dinner. It goes great with any meaty entree. —Lynn McAllister, Mt. Ulla, North Carolina

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Sweet Potato Bake Recipe

Prep: 50 min. Bake: 40 min.

Yield: 8 Servings

50 40 90

Ingredients

2-1/2 pounds sweet potatoes
1/2 cup sugar
1/2 cup milk
1/2 cup butter, melted, divided
2 eggs, lightly beaten
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3/4 cup chopped pecans or walnuts
3/4 cup packed brown sugar
1 teaspoon ground cinnamon

Directions

Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or just until tender. Drain. Cool slightly; peel and cube.
In a large bowl, mash the sweet potatoes. Stir in the sugar, milk, 1/4 cup butter, eggs, flour, salt and vanilla. Pour into a greased 1-1/2-qt. baking dish.
Combine the nuts, brown sugar, cinnamon and remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 40-45 minutes or a thermometer reads 160°. Yield: 8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 436 calories, 21 g fat (8 g saturated fat), 86 mg cholesterol, 303 mg sodium, 59 g carbohydrate, 4 g fiber, 5 g protein.

Originally published as Sweet Potato Bake in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p18