Recipes: Sidedishes

November 10, 2008

Sweet Potato Bake

This little dish is incredibly delicious.  Packed with sweet potatoes and seasoned with nutmeg and cinnamon, it's almost like having pie with your Thanksgiving dinner!

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  • 1 29 ounce can sweet potatoes (drained and coarsely mashed)
  • 1/4 cup melted butter
  • 2 eggs (beaten)
  • 1/3 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • PECAN TOPPING:
  • 1/4 cup butter (at room temperature)
  • 3 tablespoons all-purpose flour
  • 1/2 cup pecans (coarsely chopped)
  • 3/4 cups light brown sugar (packed)

Directions

 
  Preheat oven to 350 degrees. Combine topping ingredients together in a small mixing bowl until mixture is combined and crumbly. Set aside. In another bowl, combine filling ingredients and stir until well combined. Scoop into a small casserole pan and top with pecan topping. Bake for 30 minutes or until topping is browned and bubbly. Makes 12 servings.

Note

You can always substitute fresh-cooked sweet potatoes for the canned.  4-5 sweet potatoes should be used.



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