Sweet Potato Bake

Sweet Potato Bake is a tried & true recipe in our house.  Everyone seems to love it and it's requested often in the fall...which is perfect since sweet potatoes & yams are in season during the fall and winter!  It's very easy to prepare and freezer friendly!  

Keep in mind these photos are of a double batch I made for a large family dinner.  One recipe makes an 8x8 pan.

Sweet Potato Mixture

Ingredients:

• 3lbs. of sweet potatoes or yams
• 3/4 cup orange juice
• 2 eggs
• 2 tablespoons butter
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg

Step #1

• Clean and peel the potatoes.  Cut into 1 inch chunks.  Boil until tender.  Drain.

Step #2

• Using a hand mixer, beat sweet potatoes, OJ, butter, eggs, cinnamon & nutmeg together until smooth.  
• Lightly coat an 8x8(or 9x9) pan with cooking spray.
• Put sweet potato mixture in the pan and spread to even. 
• Sprinkle with Cinnamon Crumb Topping (recipe below).  Bake at 350 for 25-30 minutes.

Cinnamon Crumb Topping

Ingredients:

• 1/4 cup flour
• 1/4 cup light brown sugar
• 2 tablespoons butter, softened
• 1/4 teaspoon cinnamon
• pastry blender

 

Combine all ingredients.  Mix using pastry blender until coarse crumbs form.

To Freeze:

Prepare as directed.  Do not bake.  Cover with plastic wrap and foil.  Place crumb topping in a Ziploc bag.  Freeze.

To prepare:  Defrost overnight in the fridge.  Sprinkle with crumb topping and bake as directed.

Live Frugal. Live Happy.