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Mom's Sweet Potato Bake Recipe
Mom's Sweet Potato Bake Recipe photo by Taste of Home

Mom's Sweet Potato Bake Recipe

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5 33
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Mom loves sweet potatoes and fixed them often in this creamy, comforting casserole. With its nutty topping, this side dish could almost serve as a dessert. It's a yummy treat! —Sandi Pichon, Memphis, Tennessee
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES: 8-10 servings

Ingredients

  • 3 cups cold mashed sweet potatoes (prepared without milk or butter)
  • 1 cup sugar
  • 3 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

Nutritional Facts

1 serving (1/2 cup) equals 366 calories, 13 g fat (5 g saturated fat), 84 mg cholesterol, 348 mg sodium, 59 g carbohydrate, 2 g fiber, 5 g protein.

Directions

  1. In a large bowl, beat the sweet potatoes, sugar, eggs, milk, butter, salt and vanilla until smooth. Transfer to a greased 2-qt. baking dish.
  2. In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over potato mixture. Bake, uncovered, at 325° for 45-50 minutes or until a thermometer reads 160°. Yield: 8-10 servings.
Originally published as Mom's Sweet Potato Bake in Taste of Home December/January 2000, p35

Nutritional Facts

1 serving (1/2 cup) equals 366 calories, 13 g fat (5 g saturated fat), 84 mg cholesterol, 348 mg sodium, 59 g carbohydrate, 2 g fiber, 5 g protein.

Reviews for Mom's Sweet Potato Bake

AVERAGE RATING
   (40)
RATING DISTRIBUTION
5 Star
 (39)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Mar. 2, 2015

"Wonderful recipe, love the topping."

MY REVIEW
Reviewed Dec. 1, 2014

"This was a hit at my Thanksgiving! Very easy to make. I prepped it in the morning, and threw it in the oven as soon as the turkey came out."

MY REVIEW
Reviewed Nov. 30, 2014

"This was the second year I have made this for Thanksgiving and again it was a HUGE success. The only thing I do differently is add marshmallows 15 minutes before end of baking time. Everyone loves this dish!"

MY REVIEW
Reviewed Nov. 28, 2014

"Yum!!! I omitted the nuts because of allergies, and it was still delicious. I baked it for about 10 minutes longer than what the recipe calls for, which made the topping crispier n the inside a little firmer. I made 1 dish, n it got gobbled up! I think I'll make 2 next time!"

MY REVIEW
Reviewed Nov. 27, 2014

"This was voted the new family tradition sweet potato recipe in the middle of Thanksgiving Day dinner. I don't intend to change a thing, it's perfect as is."

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