Crunchy Sweet Potato Bake |
|
 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
This is one of our all-time favorites, both for holidays and everyday. The topping gives a nice nutty crunch to the smooth, sweet potatoes underneath. Ingredients:
3 pounds sweet potatoes (about 7 medium), peeled and quartered |
2/3 cup sugar |
1/2 cup 2% milk |
1/3 cup butter, softened |
1 tablespoon finely chopped crystallized ginger |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
topping: |
3/4 cup cornflakes, lightly crushed |
1/4 cup packed brown sugar |
1/4 cup chopped pecans |
1/4 cup butter, melted |
Directions:
1. Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-18 minutes or until tender. Drain. Mash the sweet potatoes with the sugar, milk, butter, ginger, cinnamon and nutmeg.
2. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 20 minutes or until heated through.
3. Combine the topping ingredients; sprinkle over potatoes. Bake, uncovered, for 5-10 minutes or until topping is lightly browned. Yield: 8 servings.
|
|