Sweet Potato Bake

High-Fiber
Low-Sodium
Vegetarian / Meatless
Dish type
Dinner
Serves
6
Ready in
1 hour, 40 minutes

Ingredients

  • 1 1/2-to 2- lbs. sweet potatoes, peeled and quartered
  • 2 eggs, lightly beaten
  • 1/2 cup granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. grated nutmeg
  • 1/2 tsp. vanilla extract
  • 1/3 cup evaporated milk
  • 1/2 cup packed brown sugar
  • 1/3 cup butter, melted
  • 1 cup crushed cornflakes
  • 1/2 cup chopped pecans or walnuts

Directions

Prep Time
15 minutes
Cook Time
1 hour, 25 minutes
Ready in
1 hour, 40 minutes
  1. In a large saucepan cook sweet potatoes, covered, in enough boiling water to cover 25 to 30 minutes or until tender. Drain and mash (you should have about 3 cups).
  2. Preheat oven to 350°F. In a large bowl combine eggs, granulated sugar, cinnamon, nutmeg, 1/2 teaspoon salt and vanilla. Fold in mashed sweet potatoes; add evaporated milk. Transfer to 1 1/2-quart casserole. Bake, uncovered, about 55 minutes or until knife inserted in center comes out clean.
  3. Meanwhile, for the topping, in a small bowl combine brown sugar and butter. Fold in cornflakes and nuts. Sprinkle over casserole. Bake 5 to 10 minutes more or until topping is lightly browned.

Nutritional Information

Serving Size
1
Per Serving
Calories 440, Calories Fat 166, Total Fat 18g, Saturated Fat 7g, Cholesterol 93mg, Sodium 125mg, Carbohydrate 63g, Protein 5g
Serving Size1
Calories440
Calories Fat166
Calories (fat) extra38
Total Fat18g
Total Fat (extra)29
Saturated Fat7g
Saturated Fat (extra)39
Cholesterol93mg
Cholesterol (extra)31
Sodium125mg
Sodium (extra)5
Potassium551mg
Carbohydrate63g
Carbohydrate (extra)21
Fiber4g
Fiber (extra)18
Sugars40g
Protein5g
Omega30g
Vitamin A16520IU
Vitamin A (extra)330
Vitamin C2mg
Vitamin C (extra)5
Iron1mg
Iron (extra)9