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Bobby's Lighter Sweet Potato Bake Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
12 Servings
$ /Serving

Bobby's Lighter Sweet Potato Bake Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
12 Servings
$ /Serving

Ingredients

  • 4 lb sweet potatoes, peeled and cubed
  • 1/4 cup fat-free milk
  • 1/4 cup maple syrup
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 cup raisins
  • 1/4 cup unsweetened flaked coconut
  • 1 teaspoon salt, divided
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup chopped pecans
  • 1 tablespoon softened butter

Preparation

Bring the potatoes and enough cold water to cover to a boil in a large saucepan.

Reduce the heat and simmer until fork-tender, about 20 minutes.

Drain and cool. Mash the potatoes in a large bowl until smooth.

Preheat the oven to 375 degrees. Spray a 2 1/2-quart baking dish with nonstick spray.

In a small bowl, whisk together the milk, syrup, egg, and vanilla in a small bowl.

Add the milk mixture to the potatoes, stirring to combine well. Stir in the raisins, coconut, and 3/4 teaspoon salt until blended.

Spoon the mixture into the pan.

To make the topping, combine the brown sugar, flour, pecans, butter, and 1/4 teaspoon salt in a medium bowl. Sprinkle the topping over the potatoes and bake, uncovered, until the center is hot and the topping is browned, 25 - 30 minutes.

Original recipe courtesy Paula Deen

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