Bobby's Lighter Sweet Potato Bake Recipe by Bobby Deen

Level: Easy

Time: 55 MINUTES

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  • 4 lbs 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 brown sugar, packed
  • 1/4 cup all-purpose flour
  • 1/4 cup pecans, chopped
  • 1 tablespoon butter, softened


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°. 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.

Bobby's Lighter Sweet Potato Bake


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