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Crumb-Topped Sweet Potato Bake

Total Time

Prep: 15 min. Bake: 40 min.

Makes

6 servings

With lots of spice and bright orange flavor, this heartwarming sweet potato dish is perfect for fall, winter and special holiday meals. The citrus and honey make for a delightful spin on a traditional sweet potato casserole. —Billie Moss, Walnut Creek, California
Crumb-Topped Sweet Potato Bake Recipe photo by Taste of Home

Ingredients

  • 1 can (15-3/4 ounces) sweet potatoes, drained and mashed
  • 1 cup crushed vanilla wafers (about 30 wafers)
  • 3 large eggs, beaten
  • 1/2 cup crushed pineapple
  • 1/2 cup honey
  • 1/3 cup orange juice
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated orange zest
  • 1 cup chopped pecans
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Directions

  1. In a large bowl, combine the first 9 ingredients. Transfer to a greased 2-qt. baking dish. In a small bowl, combine the pecans, brown sugar, cinnamon and nutmeg. Sprinkle over sweet potato mixture. Bake, uncovered, at 350° until a knife inserted near the center comes out clean, 40-45 minutes.

Nutrition Facts

3/4 cup: 505 calories, 20g fat (3g saturated fat), 107mg cholesterol, 137mg sodium, 81g carbohydrate (65g sugars, 5g fiber), 7g protein.

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