Pecan Sweet Potato Bake with Cinnamon Recipe

5 1 7
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Pecan Sweet Potato Bake with Cinnamon Recipe

Read Reviews
5 1 7
Publisher Photo
This sweet and savory casserole is part of our traditional Christmas dinner. It goes great with any meaty entree. —Lynn McAllister, Mt. Ulla, North Carolina
MAKES:
8 servings
TOTAL TIME:
Prep: 50 min. Bake: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 50 min. Bake: 40 min.

Ingredients

  • 2-1/2 pounds sweet potatoes
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1/2 cup butter, melted, divided
  • 2 eggs, beaten
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 3/4 cup chopped pecan or walnuts
  • 3/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon

Directions

Place unpeeled sweet potatoes in a large kettle; cover with water. Cover and bring to a gentle boil; cook for 30-40 minutes or until potatoes can easily be pierced with a sharp knife. Drain and cool slightly; peel and cube.
In a large bowl, mash the sweet potatoes. Add sugar, milk, 1/4 cup butter, eggs, flour, salt and vanilla. Pour into a greased 1-1/2-qt. baking dish. Combine the nuts, brown sugar, cinnamon and remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Yield: 8 servings.
Originally published as Sweet Potato Bake in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p18

Nutritional Facts

3/4 cup: 436 calories, 21g fat (8g saturated fat), 86mg cholesterol, 303mg sodium, 59g carbohydrate (42g sugars, 4g fiber), 5g protein.

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  • 2-1/2 pounds sweet potatoes
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1/2 cup butter, melted, divided
  • 2 eggs, beaten
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 3/4 cup chopped pecan or walnuts
  • 3/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  1. Place unpeeled sweet potatoes in a large kettle; cover with water. Cover and bring to a gentle boil; cook for 30-40 minutes or until potatoes can easily be pierced with a sharp knife. Drain and cool slightly; peel and cube.
  2. In a large bowl, mash the sweet potatoes. Add sugar, milk, 1/4 cup butter, eggs, flour, salt and vanilla. Pour into a greased 1-1/2-qt. baking dish. Combine the nuts, brown sugar, cinnamon and remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Yield: 8 servings.
Originally published as Sweet Potato Bake in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p18

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MY REVIEW
khutch1963 User ID: 790938 278177
Reviewed Nov. 23, 2017

"I have been making this dish for years and every year someone new asks me for the recipe. It has now become my go-to sweet potato dish!"

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