Ingredients for Sweet Potato Bake
- Mashed Sweet Potatoes
- Sugar
- 1/2 cup (113g) unsalted butter
- Eggs
- Vanilla
- Ground Cinnamon
- Ground Nutmeg
- Heavy Cream
- 1/2 cup (100g) packed light brown sugar + 2 tablespoons (15g) brown sugar for topping
- All Purpose Flour
- Pecans
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How to Make Sweet Potato Bake
- Preheat oven to 450°F (232°C).
- Wash and pierce 2 lbs of sweet potatoes several times with a fork.
- Individually wrap each sweet potato in aluminum foil.
- Bake for 60 minutes, or until easily pierced with a fork.
- Remove from oven and let cool slightly. Once cool enough to handle, peel off the skins.
- Preheat oven to 325°F (163°C).
- In a large bowl, mash the cooked sweet potatoes using a potato masher or ricer.
- Add 1/2 cup (113g) unsalted butter, 1/2 cup (100g) packed light brown sugar, 1/4 cup (60ml) maple syrup, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. Mix well.
- Beat with an electric mixer until smooth and creamy.
- Stir in 1/2 cup (120ml) heavy cream.
- Grease a 9x13 inch baking dish.
- Pour the sweet potato mixture into the prepared baking dish.
- In a separate bowl, combine 1/4 cup (30g) chopped pecans or walnuts, 2 tablespoons (15g) brown sugar, and 1 tablespoon (15ml) melted unsalted butter for the topping.
- Sprinkle the topping evenly over the sweet potato mixture.
- Bake for 25-30 minutes, or until golden brown and heated through.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
282g
Fat
70g
Carbs
32g
