Sweet Potato Bake
Sweet Potato Bake is a delicious and easy-to-make dish that is perfect for a fall or winter meal. It is made with mashed sweet potatoes, sugar, milk, butter, eggs, salt, and vanilla. The potatoes are then topped with a mixture of brown sugar, pecans, flour, and butter. The bake is then baked until golden brown.
Sweet Potato Bake is a delicious and easy-to-make dish that is perfect for a fall or winter meal. It is made with mashed sweet potatoes, sugar, milk, butter, eggs, salt, and vanilla. The potatoes are then topped with a mixture of brown sugar, pecans, flour, and butter. The bake is then baked until golden brown.
- Carbohydrate 82.8400876190574 g
- Cholesterol 86.079425 mg
- Fat 20.2898682445614 g
- Fiber 7.87015164335899 g
- Protein 8.66202541866007 g
- Saturated Fat 9.56631163871007 g
- Serving Size 1 1 Serving (377g)
- Sodium 129.124079105794 mg
- Sugar 74.9699359756984 g
- Trans Fat 1.48996980286103 g
- Calories 536 calories
Step-by-step
- In a small bowl, combine brown sugar, pecans, flour and cut in butter w/ pastry blender
- In a bowl beat potatoes, sugar, milk, butter, eggs, salt and vanilla.
- Transfer to greased 2 qt baking dish.
- Sprinkle topping over mixture
- Bake uncovered 325 45 - 50 minutes
Texture and the Topping Mechanism
Contrasting the velvety base demands a dry, crumbly topping that resists moisture absorption from the baking potatoes. Cutting very cold butter into the flour, brown sugar, and pecans creates pea-sized fat pockets that melt slowly, frying the surrounding flour and nuts into a crisp crust instead of dissolving into a sticky paste. Sprinkling this mixture immediately before baking prevents the sugar from drawing out moisture from the pecans.
Substitutions and Structural Outcomes
Altering the dairy or fat ratios changes the final viscosity significantly. Swapping evaporated milk for standard low-fat milk introduces excess water, requiring an extra tablespoon of flour in the base to absorb the surplus liquid and prevent a runny interior.
