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Crunchy Sweet Potato Bake

 Crunchy Sweet Potato Bake
This is one of our all-time favorites, both for holidays and everyday. The topping gives a nice nutty crunch to the smooth, sweet potatoes underneath.
8 ServingsPrep: 30 min. Bake: 25 min.

Ingredients

  • 3 pounds sweet potatoes (about 7 medium), peeled and quartered
  • 2/3 cup sugar
  • 1/2 cup 2% milk
  • 1/3 cup butter, softened
  • 1 tablespoon finely chopped crystallized ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • TOPPING:
  • 3/4 cup cornflakes, lightly crushed
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 1/4 cup butter, melted

Directions

  • Place sweet potatoes in a large saucepan and cover with water. Bring
  • to a boil. Reduce heat; cover and simmer for 12-18 minutes or until
  • tender. Drain. Mash the sweet potatoes with the sugar, milk, butter,
  • ginger, cinnamon and nutmeg.
  • Transfer to a greased 2-qt. baking dish. Cover and bake at 350°
  • for 20 minutes or until heated through.
  • Combine the topping ingredients; sprinkle over potatoes. Bake,
  • uncovered, for 5-10 minutes or until topping is lightly browned.
  • Yield: 8 servings.