Fall Favorite Recipe: Sweet Potato Bake

Going off of another recipe handed to us by our crop-share enablers we found another great way to enjoy sweet potatoes. This recipe was also very easy and relatively quick to make. While the sweet potatoes are cooking you are definitely able to get the rest of the ingredients gathered and ready to go as well, as make the topping – Can’t say it enough, this dish made it very easy to multi-task while baking. Between the topping and the bake itself this recipe uses about an entire stick of butter – It’s clearly something indulge in but if you are very health conscious just fyi. I would suggest using less brown sugar in the topping – it made it a bit too sweet and more dessert-like than a side dish should be. This recipe will be a hit at our Thanksgiving for sure! Overall we will definitely be making this again and have thoroughly enjoyed the leftovers this week!

What you will need:

The Bake
– 3 cups peeled, cooked and mashed sweet potatoes
– 1 cup sugar
– 1/3 cup melted butter
– 2 large eggs
– 1 tsp vanilla extract
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 cup heavy cream (we used half and half)

The Topping
– 1 cup firmly packed brown sugar (when I make it again I plan to only use 2/3 cup)
– 1 cup chopped walnuts
– 1/3 cup all-purpose flour
– 3 tbsp melted butter

Preheat your oven to 325 F and grease a 2 quart baking dish. Peel, cook and mash your sweet potatoes. After we peeled them we also cut them up to help them cook a bit quicker.

Mix all of ‘the bake’ ingredients (including the cooked, peeled and mashed potatoes) together except for the cream. Beat the ingredients at a medium speed with electric mixer until smooth. Add the cream and mix well. Pour this into the greased baking dish and pop into the oven for 25 – 30 minutes.

To make the topping, mix all of the ingredients except for the melted butter together. Slowly add in the butter while still hand-mixing to make into crumbs to put atop the casserole.

With about 10 minutes left on the baking clock add the topping to the top of the casserole. You just have to sprinkle it on – nothing too fancy there. You will want to ensure that the potatoes are solid enough to hold the topping and that it will not sink to the bottom. Put the casserole back into the oven for the remaining 10 minutes. Take out, serve and enjoy!


One response to this post.

  1. it is like the sweet side of potato au gratin! 🙂 yum!


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