Crunchy Sweet Potato Bake Recipe

5 5 6
Crunchy Sweet Potato Bake Recipe
Crunchy Sweet Potato Bake Recipe photo by Taste of Home
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Crunchy Sweet Potato Bake Recipe

Read Reviews
5 5 6
Publisher Photo
This is one of our all-time favorites, both for holidays and everyday. The topping gives a nice nutty crunch to the smooth, sweet potatoes underneath.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.

Ingredients

  • 3 pounds sweet potatoes (about 7 medium), peeled and quartered
  • 2/3 cup sugar
  • 1/2 cup milk
  • 1/3 cup butter, softened
  • 1 tablespoon candied or crystallized ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • TOPPING:
  • 3/4 cup cornflakes, lightly crushed
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 1/4 cup butter, melted

Directions

Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-18 minutes or until tender. Drain.
Mash the sweet potatoes with sugar, milk, butter, ginger, cinnamon and nutmeg. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 20 minutes or until heated through.
Combine the topping ingredients; sprinkle over potatoes. Bake, uncovered, for 5-10 minutes or until topping is lightly browned. Yield: 8 servings.
Originally published as Crunchy Sweet Potato Bake in Country Extra September 2007, p49

  • 3 pounds sweet potatoes (about 7 medium), peeled and quartered
  • 2/3 cup sugar
  • 1/2 cup milk
  • 1/3 cup butter, softened
  • 1 tablespoon candied or crystallized ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • TOPPING:
  • 3/4 cup cornflakes, lightly crushed
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 1/4 cup butter, melted
  1. Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-18 minutes or until tender. Drain.
  2. Mash the sweet potatoes with sugar, milk, butter, ginger, cinnamon and nutmeg. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 20 minutes or until heated through.
  3. Combine the topping ingredients; sprinkle over potatoes. Bake, uncovered, for 5-10 minutes or until topping is lightly browned. Yield: 8 servings.
Originally published as Crunchy Sweet Potato Bake in Country Extra September 2007, p49

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Reviews forCrunchy Sweet Potato Bake

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MY REVIEW
dp2009 User ID: 4532356 238424
Reviewed Nov. 30, 2015

"I kept to the recipe except I cut the sugar to 1/2 cup. I have never cared for "sweet potato bake" because the ones I have tried in the past have been too sweet, more of a dessert. I must admit, I should have kept to the recipe. It would have been the right amount of sweetness, but far from dessert."

MY REVIEW
trula609 User ID: 5884483 93572
Reviewed Nov. 19, 2012

"This has become a family favorite for the holidays. Since bringing this dish to our family dinner a few years ago, it has become a must have on our list of dishes to bring to the Holiday meal."

MY REVIEW
Hannah0418 User ID: 1795891 93565
Reviewed Oct. 9, 2010

"very good - will double the topping part of the recipe next time i make it - thought it needed more crunch."

MY REVIEW
papawoman User ID: 2583919 114401
Reviewed Dec. 15, 2009

"Very good tasting combination - at the last minute I realized the kids ate the cornflakes so I ended up substituting golden grahams for the cornflakes - I would do this again, the honey flavor with pecans was delicious and the topping was nice and crunchy and good contrast to the potatoes."

MY REVIEW
mgm123 User ID: 4319898 92982
Reviewed Nov. 29, 2009

"I made this recipe for Thanksgiving. It was a big hit even for those who do not eat sweet potatoes. I will make it instead of mashed potatoes for future meals."

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