Description
The aroma of cinnamon and sweet potatoes baking in the oven instantly transports me back to countless family dinners. My three busy kids, usually scattered in different directions, always gather around when they smell my Creamy Sweet Potato Bake.
Ingredients
- Sweet Potatoes: 3 lbs (about 4-5 medium)
- Heavy Cream: 1/2 cup
- Unsalted Butter: 1/4 cup (1/2 stick), melted
- Brown Sugar (packed): 1/4 cup (adjust to taste)
- Maple Syrup: 2 tbsp
- Ground Cinnamon: 1 tsp
- Ground Nutmeg: 1/2 tsp
- Salt: 1/4 tsp
- Vanilla Extract: 1 tsp
Instructions
1. 1. Preheat your oven to 375°F (190°C).
2. 2. Peel the sweet potatoes and cut them into 1-inch chunks.
3. 3. Boil the sweet potato chunks in a large pot of salted water until they are fork-tender, about 15-20 minutes. Drain them thoroughly.
4. 4. Transfer the cooked sweet potatoes to a large mixing bowl.
5. 5. Add the heavy cream, melted butter, brown sugar, maple syrup, cinnamon, nutmeg, salt, and vanilla extract.
6. 6. Mash everything together using a potato masher or an electric mixer until smooth and creamy. Taste and adjust seasonings as needed.
7. 7. Spoon the creamy sweet potato mixture into a 9×13 inch baking dish.
8. 8. Bake for 25-30 minutes, or until the top is lightly golden and bubbly. Your Creamy Sweet Potato Bake is ready to serve!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 280 kcal
- Sugar: 22g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Creamy Sweet Potato Bake, sweet potato recipe, comfort food, holiday side, easy sweet potato, family dinner, side dish, cinnamon, nutmeg, fall recipe