Sweet Potato Bake

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Most Helpful Positive Review

Dec 12, 2003

Very good sweet potatoes. I used two 29oz cans of yams just drained them and mashed with the other ingredients. I made this dish the day before and refrigerated it, put the topping mixture in a ziploc bag and sprinkled over top just before baking. I did cook an additional 20 minute, but loved the time saving of getting it all ready and popping in the oven. My kids will not eat sweet potatoes but the older members of the family thought these were the best they had ever tasted.

—FARMMOM

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Most Helpful Critical Review

Dec 06, 2004

These were just ok to me. Nothing special about them. The topping is good though. Im still searching for a really good sweet potato recipe.

—LILRAINE

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86 Ratings

May 08, 2003

My mother-in-law loved these. I made the night before and then heated the next day. Very quick and easy.

—Ruth

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May 16, 2005

This was amazing. The potatoes were creamy and sweet. It turned out better than I actually thought it would....my old recipe has been replaced. Thanks for the post.

—Momof2

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Jan 19, 2005

I really liked this recipe. I added cinnamon and allspice to it. Next time I will use all brown sugar and more spices. My family really enjoyed it. They thought it was going to be for desert, so when they found out it was a sidedish, they were excited that they got to eat it with their dinner. I served it with baked pork chops 1 from this site.

—AJRobinson71

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Nov 25, 2005

This was VERY good. Made this for Thanksgiving and had the ones who don't like sweet potatoes coming back for seconds! I left out the pecans as my husband can't eat them, but the topping still came out awesome. I also added a bit of nutmeg and cinnamon to the potatoes. I got requests already for Christmas. Thanks for sharing this wonderful recipe!

—Lidia J.

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Jun 26, 2005

Very, Very good recipe. I added a little clove 1/4 t. and cinnamon 1/4 t. Loved it.

—LEE61

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Feb 22, 2003

I have been making this dish for years. I lost my recipe and was thrilled to find this one. It was great!! This was the only dish that had no leftovers. It's always a big hit and everyone asks me to make it when there is a dinner. I use a blender to get the mixture to the correct consistancy. This is so fast and easy to make...my three year old was able to help. I really do not like sweet potatos...but I love this. YUMMY!!!!!!

—STEPHENIIE G

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Nutrition

Calories
433 kcal
22%

Carbohydrates
60.3 g
19%

Cholesterol
70 mg
23%

Fat
20.5 g
32%

Fiber
4.4 g
18%

Protein
4.1 g
8%

Sodium
170 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sweet Potato Bake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 433
Calories from Fat: 185

% Daily Value *
Total Fat 20.5g 32 %
Saturated Fat 9.1g 45 %
Cholesterol 70mg 23 %
Sodium 170mg 7 %
Potassium 343mg 10 %
Total Carbohydrates 60.3g 19 %
Dietary Fiber 4.4g 18 %
Protein 4.1g 8 %
Sugars 45.2g
Vitamin A 164 %
Vitamin C 24 %
Calcium 7 %
Iron 18 %
Thiamin 14 %
Niacin 15 %
Vitamin B6 7 %
Magnesium 12 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.