Nutty Sweet Potato Bake Recipe

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Even people who say they don't like traditional sweet potato dishes come back for more of this yummy casserole.
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES: 16 servings

Ingredients

  • 4 eggs
  • 1 cup sugar
  • 1 cup milk
  • 1/4 cup butter, melted
  • 6 cups cubed cooked sweet potatoes or 2 cans (40 ounces each) cut yams, drained
  • TOPPING:
  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1 cup chopped pecans

Nutritional Facts

1 serving (1/2 cup) equals 336 calories, 16 g fat (7 g saturated fat), 78 mg cholesterol, 122 mg sodium, 46 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. In a large bowl, beat eggs. Add the sugar, milk and butter; mix well. Add sweet potatoes and stir gently. Pour into a greased 13-in. x 9-in. baking dish.
  2. For topping, combine flour and sugar in a small bowl. Stir in butter and pecans. Sprinkle over sweet potatoes. Bake, uncovered, at 350° for 55-65 minutes or until a knife inserted near the center comes out clean. Yield: 16 servings.
Originally published as Nutty Sweet Potato Bake in Country Woman Christmas 1996, p24

Nutritional Facts

1 serving (1/2 cup) equals 336 calories, 16 g fat (7 g saturated fat), 78 mg cholesterol, 122 mg sodium, 46 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Nutty Sweet Potato Bake

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
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MY REVIEW
Reviewed Dec. 3, 2013

I made this for Thanksgiving and my family loved it. I added a tsp. of vanilla, cinnamon and nutmeg. I also added 2/3-3/4 cup of eggnog. I'll definitely be making this again for Christmas.

MY REVIEW
Reviewed Nov. 24, 2013

I made this one Thanksgiving, and now it is always requested. A delicious recipe, and really more like dessert.

MY REVIEW
Reviewed Dec. 29, 2011

I have made this for a few family gatherings and it is always very popular. I use canned yams which makes it incredibly quick and easy.

MY REVIEW
Reviewed Jul. 24, 2011

What a wonderful recipe! I had most of the ingredients in my cupboard. I substituted ground flax seed for nuts and added almond extract,vanilla extract, cinnamon, and nutmeg. My daughter and I had it for brunch.

MY REVIEW
Reviewed Apr. 3, 2010

I am so glad to find this recipe. My Son loves it and has it for breakfast. My Daughter even likes it and she hates almost everything. Great Job

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