Mom’s Sweet Potato Bake Recipe
Description:
A cherished family recipe passed down through generations, Mom’s Sweet Potato Bake is a delightful dish that graces our Thanksgiving table year after year. With its rich flavors and comforting aroma, it has converted countless “Yankees” into sweet potato enthusiasts. This dish is a true testament to the warmth and tradition of home-cooked meals, bringing loved ones together with every bite.
Recipe Details:
| Total Time | 1 hour 5 minutes |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
Ingredients:
- 2 large sweet potatoes
- 1/2 cup sugar
- 2 eggs
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 1/3 cup brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons butter, softened
- 1/2 cup chopped pecans
Instructions:
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Begin by preheating your oven to 350°F (175°C).
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In a large mixing bowl, combine the peeled and mashed sweet potatoes with sugar, eggs, 1/2 cup of butter (softened), vanilla extract, and milk. Use an electric mixer or a whisk to beat the ingredients until smooth and well incorporated.
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Spoon the sweet potato mixture into a greased 1 1/2 to 2-quart baking dish, spreading it out evenly with a spatula.
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In a separate small bowl, prepare the topping by mixing together the brown sugar, flour, softened butter, and chopped pecans until crumbly.
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Sprinkle the prepared topping evenly over the sweet potato mixture in the baking dish, covering the entire surface.
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Place the baking dish in the preheated oven and bake for approximately 45 minutes, or until the center of the sweet potato bake has puffed up and set, and the topping is golden brown and crispy.
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Once baked, remove the dish from the oven and allow it to cool slightly before serving.
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Serve Mom’s Sweet Potato Bake warm as a delightful side dish alongside your favorite Thanksgiving feast or as a comforting treat any time of the year.
Nutritional Information:
- Calories: 517.7
- Fat Content: 28g
- Saturated Fat Content: 13.6g
- Cholesterol Content: 123.2mg
- Sodium Content: 254.3mg
- Carbohydrate Content: 63.1g
- Fiber Content: 5.5g
- Sugar Content: 35.3g
- Protein Content: 6.2g
Recipe Notes:
- For a richer flavor, you can substitute half-and-half or heavy cream for the milk in the sweet potato mixture.
- Feel free to adjust the amount of sugar according to your personal preference. You can also use brown sugar instead of granulated sugar for a deeper caramel flavor.
- Make sure to keep an eye on the sweet potato bake while it’s in the oven to prevent the topping from burning. If necessary, cover the dish loosely with aluminum foil during baking to prevent excessive browning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before serving.
