Description
This Sweet Potato Bake is a comforting and delicious dessert or side dish featuring a creamy mashed sweet potato filling warmly spiced with cinnamon and nutmeg, topped with a buttery, crunchy pecan streusel. Easy to prepare and perfect for holiday meals or cozy gatherings.
Ingredients
Scale
For the Filling:
- 3 cups cooked sweet potato, mashed
- 1 cup granulated sugar
- 1/3 cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup heavy cream
For the Topping:
- 4 tablespoons unsalted butter, melted
- 1 cup packed light brown sugar
- 1 cup all-purpose flour
- 1 cup chopped pecans or walnuts
Instructions
- Preheat and Prepare Dish: Preheat your oven to 325°F and spray a 9×9 inch baking dish with baking spray to prevent sticking.
- Make the Filling: In a large bowl, whisk together the mashed sweet potatoes, granulated sugar, melted and cooled butter, eggs, vanilla extract, ground cinnamon, ground nutmeg, and heavy cream until smooth and well combined.
- Bake the Filling: Pour the filling mixture into the prepared baking dish and bake in the preheated oven for 15 minutes.
- Prepare the Topping: While the filling is baking, whisk together the melted butter, light brown sugar, all-purpose flour, and chopped pecans in a separate bowl until crumbly and well combined.
- Add Topping and Continue Baking: Remove the baking dish from the oven after the first 15 minutes. Evenly scatter the prepared topping over the partially baked sweet potato filling. Return the dish to the oven and bake for an additional 15 minutes until the topping is golden and set.
- Serve: Let the sweet potato bake cool slightly. Serve warm and enjoy this deliciously spiced dish as a dessert or side.
Notes
- You can substitute walnuts for pecans in the topping for a different flavor or based on preference.
- Make sure the melted butter is cooled before mixing into the filling to avoid cooking the eggs prematurely.
- For easier mashing, bake or steam the sweet potatoes beforehand until soft.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
- For a dairy-free version, substitute heavy cream and butter with coconut milk and vegan butter.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 110 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 65 mg
