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Mom’s Sweet Potato Bake

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Test Kitchen Approved
Total Time

Prep: 10 min. Bake: 45 min.

Makes

8 servings

Mom loves sweet potatoes and fixed them often in this creamy, comforting baked sweet potato casserole. With its nutty topping, this side dish could almost serve as a dessert. It's a yummy treat! —Sandi Pichon, Memphis, Tennessee
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Ingredients

  • 3 cups cold mashed sweet potatoes (prepared without milk or butter)
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 1/2 cup 2% milk
  • 1/4 cup butter, softened
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1/4 cup all-purpose flour
  • 2 tablespoons cold butter

Directions

  1. Preheat oven to 325°. In a large bowl, beat the sweet potatoes, sugar, eggs, milk, butter, salt and vanilla until smooth. Transfer to a greased 2-qt. baking dish.
  2. In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over sweet potato mixture. Bake, uncovered, until a thermometer reads 160°, 45-50 minutes.



Test Kitchen tips
  • Store sweet potatoes just as you would regular potatoes—in a cool, dark place for up to two weeks.
  • Try some savory sweet potato recipes.

    • Nutrition Facts

    1/2 cup: 417 calories, 16g fat (7g saturated fat), 94mg cholesterol, 435mg sodium, 65g carbohydrate (47g sugars, 4g fiber), 6g protein.

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