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

Mom's Sweet Potato Bake Recipe

Publisher Photo
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
   (34)
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5 Star
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MY REVIEW
Reviewed Nov. 23, 2014

"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."

MY REVIEW
Reviewed Nov. 23, 2014

"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."

MY REVIEW
Reviewed Nov. 9, 2014

"We love this version! Even without the pecans, it is like dessert!"

MY REVIEW
Reviewed Nov. 2, 2014

"wonderful!! I make it at least twice a year!!"

MY REVIEW
Reviewed Oct. 31, 2014

"I make this recipe every year for Thanksgiving and Christmas. It is delicious. I only use half the sugar and it's still great."

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