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Mom's Sweet Potato Bake Recipe

Mom's Sweet Potato Bake Recipe

Mom loves sweet potatoes and fixed them often in this creamy, comforting baked sweet potato 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. YIELD: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

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.

Nutritional Facts

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

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MY REVIEW
janniebelle
Reviewed Dec. 11, 2017

"I made this for Thanksgiving, but used two 49 oz cans of sweet potatoes (drained). Because the potatoes were already sweet from the syrup I left out the sugar called for in the recipe, and only used a tablespoon of milk. It still turned out well, although next time I won't use the canned potatoes. The topping really makes this dish extra special. As others have said, don't add the pecans until the butter, flour and brown sugar are crumbly. Thanks for the great recipe!"

MY REVIEW
rllewis7
Reviewed Nov. 28, 2017

"This is a southern staple at holidays. My family always makes it for Thanksgiving and Christmas."

MY REVIEW
Laura
Reviewed Nov. 22, 2017

"Good recipe, however the directions.....

For all you new cooks out there, when you're making the topping, be sure to add the pecans after you've already cut your butter/margarine into the flour/brown sugar mixture. Otherwise, you'll be spending tons of time trying to incorporate the butter around the pecans."

MY REVIEW
Toni
Reviewed Nov. 22, 2017

"I have made this for years. If I didn't bring it to Thanksgiving I would be in a lot of trouble! Everyone LOVES it! I cook and mash the potatoes thd night before and refrigerate, then it's a lot less work on the day of dinner ??"

MY REVIEW
sweetpea44
Reviewed Nov. 16, 2017

"The best sweet tater recipe ever!!!"

MY REVIEW
lvarner
Reviewed Nov. 2, 2017

"This is a fantastic side dish! I love the pecan topping - it's luscious! I have sometimes varied the dish by adding 1/2 - 1 cup of well-drained pineapple to the sweet potato mixture. The pineapple is a nice addition and goes well with the sweet potato flavor. This is a perfect recipe for the Thanksgiving table (or any time, really!)."

MY REVIEW
mountainbaby
Reviewed Sep. 11, 2017

"I've used this recipe off and on for years. Folks seem to love it. It's easy and I use canned sweet potatoes making it even easier."

MY REVIEW
johnsanne
Reviewed Jan. 23, 2017

"Have tried many sweet potato recipes and this one is not too sweet, just right. My family liked it Alot"

MY REVIEW
Puckmm68
Reviewed Dec. 2, 2016

"Tried this instead of my usual sweet potatoes this Thanksgiving . The group really liked them . I think the vanilla really another layer of flavor that every one liked .

I will be making this recipe many times in the future ."

MY REVIEW
Sfcollins
Reviewed Nov. 26, 2016

"I wanted to try a more simple recipe for Thanksgiving, without the marshmallows. I agree this is a great recipe and a keeper. Everyone loved it"

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