CATEGORIES
Fall

Sweet Potato Bake

Prep:
20 m
Cook:
1 h 5 m
Ready in:
1 h 25 m
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This sweet potato recipe is easier and tastier than its marshmallow variety!
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INGREDIENTS
Servings: 8
Sweet potatoes
5
Salt
¼ tsp.
Butter
¼ cup
Eggs
2
Vanilla extract
1 tsp.
Ground cinnamon
½ tsp.
White sugar
½ cup
Heavy cream
2 tbsp.
Butter
¼ cup, softened
All-purpose flour
3 tbsp.
Light brown sugar
¾ cup, packed
Pecans
½ cup, chopped
DIRECTIONS
  1. Heat the oven to 350° F/175° C/Gas Mark 4.
  2. Take a 9x13-inch baking dish and lightly grease it.
  3. Bake the potatoes for 35 minutes or until they become softer. Cool a bit, peel, and mash them.
  4. Prepare a large bowl, add mashed potatoes and the next seven ingredients (from salt to heavy cream), and stir well. Place the mixture in the baking dish.
  5. Combine all the remaining ingredients (from butter to pecans) in a medium-sized bowl and mix with a pastry blender or with your fingers. Sprinkle the resulting mixture over the sweet potato mixture.
  6. Bake for half an hour or until the topping becomes slightly brown and crisp.
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