Mom's Sweet Potato Bake Recipe
- 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
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans
- 1/4 cup all-purpose flour
- 2 tablespoons cold butter
- 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.
1/2 cup: 366 calories, 13g fat (5g saturated fat), 84mg cholesterol, 348mg sodium, 59g carbohydrate (43g sugars, 2g fiber), 5g protein
Reviews for Mom's Sweet Potato Bake
"I was hesitant to change my recipe, but I went ahead and tried this one and boy, am I glad I did. These were incredible. Now I'll be making this casserole year round, rather than just for the holidays. Thanks so much for sharing your mom's delicious recipe, Sandi. Merry Christmas!"
"5 stars though I may add another potato to make the deliciousness go further!"
"So delicious and easy!"
"I get big-eyed begs that I bring this every Thanksgiving, it's that good. I use garnets for their gorgeous color."
"I had some left over sweet potatoes that I had baked. I searched TOH and found this recipe. It was very tasty. I did add more pecans, because I love pecans. I am going to double the recipe for Thanksgiving."
"One word GREAT"
"Wonderful recipe, love the topping."
"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."
"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!"
"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!"
"Almost like a pumpkin pie."
"This dish has great flavor and texture. I used 1/4c brown sugar instead of the cup of granulated sugar the recipe called for. It was plenty sweet enough and the brown sugar imparts added flavor."
"excellent recipe I am asked for this every year with my twist...i use 1/2 cup sugar and 1/2 cup pure maple syrup in the potatos. edited to add..now i can get maple sugar...so i use that instead of the syrup. so half a cup of regular sugar and half a cup of maple sugar.Recipe is wonderful as written, also!!"
"We love this version! Even without the pecans, it is like dessert!"
"wonderful!! I make it at least twice a year!!"
"I've been making this since it was first published and it is fantastic! The most requested Thanksgiving recipe I have and requested during the year too! Never leftovers!"
"Fantastic! I'll defiantly make again!"
"We never have leftovers of this dish, so I've started adding in more sweet potatoes and keeping everything else the same. I used 5 cups this last time and it still tasted sweet and delicious, plus I got the leftovers I wanted."
"The best sweet potatoes I've made"
"I never made sweet potato casserole before, so I chose this one as it looked easy. It was delicious! My family now wants me to make it for every occasion I can. The recipe is perfect as it is."
"This was a big hit at our Thanksgiving table. One person who has always passed up sweet potatoes decided to try it when I told him that if he liked pumpkin pie (which he does), then he'd like this. He ended up taking seconds and requested some of the leftover dish to take home!"
"Everyone ate this, and had seconds! First time I ever saw guests who normally don't "go" for sweet potatoes "go" for this side dish!"
"I made this dish for Thanksgiving and used only half the sugar. It was delicious and got rave reviews. The next time I make it, however, I will eliminate the sugar altogether. I also used yams rather than sweet potatoes. My method of preparing sweet potatoes/yams is not to bake them but to peel and boil them just like for mashed potatoes."
"My family would be disappointed if this wasn't on the holiday menu. Note: When I first made this recipe, I didn't know how to cook sweet potatoes. After some research, I learned to bake them at 350 for an hour or until the insides are soft (I use a foil lined cookie sheet for easy clean up). I then half them and while still hot I scoop out the insides with a fork- instant mashed potatoes. I then put them in the fridge overnight and make the rest of the dish the next day."
"i double this recipe but i do not double the sugar or the eggs and not the topping!"
"This I make every year for Thanksgiving..my family loves it and my daughter who doesnt like sweet potatoes..well she love this!!!"
"I have made this for several yrs and every Thanksgiving it is what everyone want me to bring. i do double the recipe cause we have a big crowd."
"This is my most requested dish during the holidays. Everyone loves it & asks for the recipe. You can use canned sweet potatoes (vacuum packed without liquid) if you're short on time. Not quite as good but still delicious. Highly recommend this recipe."
"I've made this recipe every Thanksgiving for several years...it is a delicious! All 4 of my grown children request this and it is the ONLY thing they request. We never have any leftover."
"I've served many sweet potato recipes over the years and this is the family favorite by far!"
"My Family request this every year for Thanksgiving. I have made it for the last 3 years."
"Made this many times, sometimes cutting back on some of the sugar. So good."
"Everytime I make moms sweet potato bake everyone loves it"
"I made this for Thanksgiving last year. It was a huge hit, and all of my family loved it. Definitely the best sweet potato dish I've ever had."