Contest-Winning Sweet Potato Bake Recipe

4.5 5 7
Contest-Winning Sweet Potato Bake Recipe
Contest-Winning Sweet Potato Bake Recipe photo by Taste of Home
Publisher Photo

Contest-Winning Sweet Potato Bake Recipe

Read Reviews
4.5 5 7
Publisher Photo
This is an easy dish to prepare and is a perfect addition to that special holiday meal. The topping is flavorful and gives a nice contrast of textures. —Pam Holloway, Marion, Louisiana
MAKES:
10-12 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min. + standing
MAKES:
10-12 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min. + standing

Ingredients

  • 7 large sweet potatoes (about 6 pounds), peeled and cubed
  • 1/4 cup butter or margarine
  • 1/2 cup orange marmalade
  • 1/4 cup orange juice
  • 1/4 cup packed brown sugar
  • 2 teaspoons salt
  • 1 teaspoon ground ginger
  • TOPPING:
  • 12 oatmeal cookies, crumbled
  • 6 tablespoons butter or margarine, softened

Directions

Place sweet potatoes in a Dutch oven and cover with water; bring to a boil. Reduce heat; cover and cook just until tender, about 15 minutes. Drain well. Mash potatoes with butter. Add marmalade, orange juice, brown sugar, salt and ginger. Transfer to a greased 13-in. x 9-in. baking dish. Toss cookie crumbs with butter; sprinkle over the top. Bake, uncovered, at 400° for 20 minutes or until browned. Let stand for 15 minutes before serving. Yield: 10-12 servings.
Originally published as Sweet Potato Bake in Country December/January 2001, p49

Nutritional Facts

1 each: 293 calories, 7g fat (3g saturated fat), 13mg cholesterol, 550mg sodium, 56g carbohydrate (33g sugars, 4g fiber), 3g protein.

  • 7 large sweet potatoes (about 6 pounds), peeled and cubed
  • 1/4 cup butter or margarine
  • 1/2 cup orange marmalade
  • 1/4 cup orange juice
  • 1/4 cup packed brown sugar
  • 2 teaspoons salt
  • 1 teaspoon ground ginger
  • TOPPING:
  • 12 oatmeal cookies, crumbled
  • 6 tablespoons butter or margarine, softened
  1. Place sweet potatoes in a Dutch oven and cover with water; bring to a boil. Reduce heat; cover and cook just until tender, about 15 minutes. Drain well. Mash potatoes with butter. Add marmalade, orange juice, brown sugar, salt and ginger. Transfer to a greased 13-in. x 9-in. baking dish. Toss cookie crumbs with butter; sprinkle over the top. Bake, uncovered, at 400° for 20 minutes or until browned. Let stand for 15 minutes before serving. Yield: 10-12 servings.
Originally published as Sweet Potato Bake in Country December/January 2001, p49

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Reviews forContest-Winning Sweet Potato Bake

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2124arizona User ID: 845443 265746
Reviewed May. 8, 2017

"This was a hit at our friends holiday get-together! The crust oatmeal cookies were deliciously different!!"

MY REVIEW
mamamarie User ID: 568814 81768
Reviewed Nov. 12, 2013

"Different, but tasty. Did not put in ginger and sprinkled some bread crumbs on top instead of the oatmeal cookiess."

MY REVIEW
Queenlalisa User ID: 15400 203866
Reviewed Nov. 11, 2013

"Very tasty. Will make again."

MY REVIEW
ticu User ID: 5980658 42350
Reviewed May. 6, 2012

"very good and tasty"

MY REVIEW
Hannah0418 User ID: 1795891 87594
Reviewed Oct. 10, 2011

"i usually make the sweet potato bake with the cranberry pretzel topping for our family gatherings. made this for Thanksgiving yesterday for something different. it was good - but not as colorful and festive as the other dish. nice flavor though."

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