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Kittencal's Holiday Sweet Potato Bake With Nut Topping

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“This is perfect to serve at your Christmas or Thanksgiving table, and I have done so many times and received rave reviews from all, this has been a long time family favorite and sure to become yours also! For a sweeter taste you may increase the sugar amount in the potato mixture by a few tablespoons or to taste, the sweet potatoes may be baked and the pulp removed up to a day in advance if desired --- two 29-ounce cans sweet potatoes, drained and mashed may be used for this recipe, prep time does not include baking the sweet potatoes.”
READY IN:
45mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees.
  2. Grease a 13 x 9-inch baking dish.
  3. Line a baking sheet with foil, then spray with cooking spray.
  4. Prick each sweet potato with a few holes.
  5. Place on the baking sheet and bake for about 1 hour or until fork-tender all the way through to the middle (baking time will vary slightly).
  6. Cool the potatoes slightly then scoop out the pulp.
  7. Place the pulp in a large bowl.
  8. Add in 1/3 cup sugar (start with 1/3 cup and add in more to taste after if desired) melted butter, eggs, pinch salt, vanilla and evaporated milk or milk; mix with a wooden spoon to combine.
  9. Transfer/spread the mixture to the prepared baking dish.
  10. For the topping; in a small bowl combine 1/3 cup melted butter with brown sugar and flour; mix to combine.
  11. Mix in the nuts.
  12. Spread over the sweet potato mixture in the baking dish.
  13. Bake for about 25 minutes or until completely heated through.
  14. Delicious!

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