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Sweet Potato Bake

Submitted by on January 17, 2010 – 9:58 pm2 Comments

This is a recipe that I clipped from Cooking Light magazine a couple of years ago. I have edited it slightly. I don’t know anyone I have ever served this to who wasn’t crazy for it. I usually make it a few times over the holidays, and then a couple of times here and there through the year. It goes great with Ribs by the way…just had them w/Ribs and it was GREAT.

Here we go. Take 5 Large Sweet Potatoes and wash them.

Now Peel them w/a Carrot Peeler.

Cut them into 1″ sections or so.

Put them into a Large Pot of water and bring to a boil. Once the pot is boiling, turn the heat down some so that the boiling is consistent, but not severe or anything. Let those potatoes boil for 20 minutes. Check them w/a fork. You should be able to push a fork through them, but they should not just fall apart or anything. They need to be “mashable” consistency.  Put a strainer in your sink and pour the potatoes and water into the strainer.

Transfer the Sweet Potatoes to your Stand Mixer Bowl.  If you don’t have one, you can use a bowl and a hand mixer, I did that for more than a year w/this recipe and it worked just fine too.  Add 1/2 Cup of Sugar.

Add 1/4 Cup of Evaporated Nonfat Milk.
Add 2 Tbsp Butter.

Add 1/2 tsp Salt
Add 1 tsp Vanilla Extract
Add 2 Eggs

Turn on that mixer! Let it go on low (about a speed 2) for a minute or so, then turn up the speed to somewhere around 5-6 and let it whip this stuff into a nice, creamy consistency.

Use a 9″ x 13″ or so pan. You can grease the bottom if you like, but I haven’t had this stuff stick on me and I don’t bother.  I’ve always used stoneware or pyrex/glass type baking dishes however and not metal. Spread the whipped potato mixture out evenly in your pan.

Now we’re going to make the crumbly top coat. The original recipe had you make some crazy amount of topping, which I keep following and then want to kick myself as I have to throw half of it out. I have adjusted the recipe to make only 1/2 the topping. The pictures here show me making the crazy amount though (sorry!). Use the quantities I have listed in the recipe and ignore the HUGE amount it looks like I am making k? Got it? Good.

To a small/med bowl, add  1/4 Cup Chopped Pecans.

Add 1/4 Cup Packed Brown Sugar.

Add 3 Tbsp Flour
and a dash of salt…

In one of your measuring cups, add 1 Tbsp Butter and quickly melt in the microwave. Add it.

Take a fork and work the stuff together until it is all evenly mixed up and looks like a “crumble” topping or something.

Sprinkle it evenly over the Sweet Potatoes in the Pan.

Just so you can see how much topping was wasted going with the original recipe….what a shame. Like I said, use the portions I have listed here in this recipe and you shouldn’t have the kind of waste that I did. I don’t know what they were thinking.

Put the pan, uncovered, into a oven preheated to 350 degrees. Let it cook for 25-30 minutes.
Take the pan out of the oven and preheat the broiler.
Put the pan back into the oven on the top rack, up near the broiler, for 45 seconds, no more than 1 minute. This is just to brown and caramelize the topping a bit.

It is SO yummy!!!! Serve just as is. No marshmallows or anything else needed. This is really delicious just like this. Simple and so tasty.

Ingredients

The Potato Part…

  • 5 Large Sweet Potatoes
  • 1/2 Cup Sugar
  • 1/4 Cup Evaporated Nonfat Milk
  • 2 Tbsp Butter
  • 1/2 tsp Salt
  • 1 tsp Vanilla Extract
  • 2 Eggs

Topping

  • 1/4 Cup Chopped Pecans
  • 1/4 Cup Brown Sugar
  • 3 Tbsp Flour
  • Dash Salt
  • 1 Tbsp Melted Butter

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