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Sweet Potato Bake
A couple years ago some friends made this at our Friendsgiving dinner. I’d never had anything so good! I immediately asked for the recipe and have been making it as often as I could since. It’s a creamy and sweet mashed sweet potato with a cinnamon brown sugar and pecan crumble. The combination of it all is really amazing. For extra easiness, you can cook your sweet potatoes all day in a crock pot with a little water. Then when you’re ready to mash them and mix them up, it only takes a minute to prep.
Sweet Potato Bake
The best sweet potato bake you've ever tried.
- 4-6 sweet potatoes 4 large / 6 small
- 3/4 c. white sugar
- 3/4 tsp. salt
- 6 tbsp. butter
- 1 c. heavy cream
- 1 1/2 tsp. vanilla extract
Pecan Crumble Topping
- 3/4 tsp. cinnamon
- 1/2 c. packed brown sugar
- 1/3 c. flour
- 3 tbsp. butter, softened
- 1/2 c. chopped pecans
Preheat oven to 325. Cook chopped and peeled sweet potatoes in a pot with water to cover. Cook until tender. Drain and mash. (Or cook in slow cooker for 4-6 hours with a little water.)
Peel and chop sweet potatoes. Cook in a large pot of boiling water until tender. (or cook in slow cooker for 4-6 hours with a little water.)
Drain and mash until smooth.
To the mashed sweet potatoes, add the white sugar, salt, butter, cream and vanilla extract. Mix in a stand mixer or an electric hand mixer until smooth.
Transfer to a 9x13 inch baking dish.
In separate bowl, mix the cinnamon, brown sugar, and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 25 minutes, or until the topping is lightly brown. (Be careful not to cook too long or the pecans can burn.)
This dish is perfect for Thanksgiving or any fall meal. Last weekend I paired it with some cranberry chicken and green beans.
If you’re asked to bring a side dish to Thanksgiving this year, try making this Sweet Potato Bake – it’s easy to make and delicious.