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Creamy Sweet Potato Bake

Creamy sweet potato bake combines smooth, cinnamon-spiced sweet potatoes with a golden pecan topping. Bake it in a 9x13-inch dish until the center reaches 160°F, then rest before serving.
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Prep Time 20 minutes
Cook Time 50 minutes
cooling and resting 15 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato layer
  • 1 nonstick cooking spray
  • 3 lb sweet potatoes peeled and cut into 1-inch pieces
  • 1 inch water enough to cover the sweet potatoes
  • 0.5 cup heavy cream
  • 8 tbsp unsalted butter melted and divided; 4 tablespoons for the sweet potato layer and 4 tablespoons for the topping
  • 0.67 cup packed light brown sugar divided; 1/3 cup for the sweet potato layer and 1/3 cup for the topping
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
For the pecan topping
  • 1 cup pecans chopped
  • 0.33 cup all-purpose flour

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the sweet potato layer
  1. Preheat the oven to 350°F and coat a 9x13-inch baking dish with nonstick cooking spray.
  2. Put the sweet potatoes in a 6-quart pot and cover with water by 1 inch.
  3. Bring the sweet potatoes to a boil.
  4. Reduce the heat and simmer for 15–20 minutes, until the pieces are easily pierced with a fork.
  5. Drain the sweet potatoes well and return them to the pot.
  6. Let the sweet potatoes cool for 5 minutes.
  7. Melt the 8 tablespoons of butter and divide it into two 4-tablespoon portions.
  8. Mash the sweet potatoes with the heavy cream, 4 tablespoons of melted butter, 1/3 cup of brown sugar, eggs, vanilla, cinnamon, and salt until smooth.
Make the pecan topping
  1. Stir the pecans, flour, remaining 1/3 cup brown sugar, and remaining 4 tablespoons melted butter together until evenly combined.
Bake the casserole
  1. Spread the sweet potato mixture in the prepared dish.
  2. Scatter the pecan topping evenly over the sweet potato mixture.
  3. Bake for 25–35 minutes, until the topping is golden and the center reaches 160°F.
  4. Let the casserole rest for 10 minutes before serving.

Notes

For a crisp, even topping, scatter it evenly over the sweet potato layer. Refrigerate leftovers for 3–4 days; freeze for up to 2 months. For a nut-free variation, replace the pecans with rolled oats.