Skip to main content Share
& Save

Bobby’s Lighter Sweet Potato Bake

By Bobby Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


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


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 °F. 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.