Sweet Potato Bake
A comforting sweet potato dish coated with a crumble topping.
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Sweet Potato Bake highlights the beauty of sweet potatoes with warm spices, caramelly brown sugar, and buttery pecans for a dessert that puts sweet potato casserole to shame.
This Sweet Potato Bake is a rival to the classic sweet potato casserole of the holiday season, but with the sugar pulled back a lot. A crumble topping makes for a contrasting buttery taste that differs from the classic mini marshmallows.
First, the mashed sweet potatoes are combined with sugar, eggs, and spices. A final bit of heavy cream creates an extra bit of creaminess to smooth everything out.
While the filling is baking, the topping is quickly prepped and then added on top of the bake.
Adding the topping in the second half of the bake time prevents the topping from sinking or melting into the filling.
This Sweet Potato Bake is best served warm and straight from the oven.
The caramel-like sauciness of the filling works harmoniously with the sweet potatoes. The crumble topping is studded with pecans, giving it a great toothsome contrast in texture.
It can replace sweet potato casserole with ease, or it can be a perfect dessert for any autumn evening!
Sweet Potato Bake
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
To make the filling:
- Preheat oven 325°F and spray a 9x9 baking dish with baking spray, set aside.
- In a bowl whisk together sweet potatoes, sugar, melted butter, eggs, vanilla, cinnamon, nutmeg, and heavy cream.
- Pour into the prepared baking dish and bake for 15 minutes.
To make the topping and finish the bake:
- While the filling is baking, prepare the topping. Whisk together butter, light brown sugar, flour, and pecans.
- Pull the dish out of the oven at the 15 minute mark and scatter the topping over the bake.
- Return to the oven and oven for another 15 minutes. Serve warm and enjoy!
Recipe adapted from Paula Deen.