Whipped Sweet Potato Bake
Elevate your holiday table or weeknight dinner with this Whipped Sweet Potato Bake, a decadent and comforting side dish that’s sure to steal the spotlight. Made with velvety whipped sweet potatoes blended with warm cinnamon, nutmeg, and a hint of vanilla, this dish is sweetened lightly with brown sugar and topped with a buttery, golden pecan crumble for a delightful crunch. Perfectly creamy and loaded with fall flavors, this bake offers the ideal balance of sweet and savory, making it a crowd-pleaser for any occasion. Ready in just over an hour and easy to prepare, it’s an irresistible addition to your seasonal menu or a cozy dinner at home. Serve it hot and watch it disappear! Keywords: whipped sweet potato bake, holiday side dish, pecan crumble topping, creamy sweet potatoes, fall flavors.
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Recipe Information
Ingredients
- 4 large sweet potatoes
- 6 tablespoons unsalted butter
- 0.5 cup brown sugar
- 0.5 cup milk
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup pecans
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar (for topping)
- 2 tablespoons unsalted butter (for topping)
Instructions
Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Peel and chop the sweet potatoes into 2-inch chunks.
Bring a large pot of water to a boil, then add the sweet potatoes. Cook for 15–20 minutes until fork-tender. Drain well.
In a large mixing bowl, combine the cooked sweet potatoes, 6 tablespoons of unsalted butter, 1/2 cup of brown sugar, milk, cinnamon, nutmeg, salt, and vanilla extract.
Using an electric mixer or a hand masher, whip or mash the sweet potatoes until smooth and creamy.
Spread the whipped sweet potato mixture evenly into the greased baking dish.
To make the pecan crumble topping, roughly chop the pecans and place them in a bowl. Add the flour, 2 tablespoons of brown sugar, and 2 tablespoons of unsalted butter (cut into small cubes).
Use your fingers or a fork to combine the topping mixture until it resembles coarse crumbs.
Sprinkle the pecan crumble topping evenly over the sweet potatoes.
Bake in the preheated oven for 30–35 minutes, or until the topping is golden brown and the sweet potatoes are heated through.
Remove from the oven and let cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.8 g | 216% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 21.6 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 1462 mg | 64% | |
| Total Carbohydrate | 325.0 g | 118% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 186.7 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 615 mg | 47% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 982 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
