SWEET POTATO BAKE

SWEET POTATO BAKE 

Creamy, tender sweet potatoes baked in a rich, flavorful sauce—this sweet potato bake is perfect as a holiday side dish, weeknight comfort food, or potluck favorite.

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⭐ Why You’ll Love This Sweet Potato Bake

• Creamy inside, lightly golden on top

• Sweet-savory balance (not overly sweet)

• Easy to prep ahead

• Customizable: cheesy, healthy, or dessert-style

• Crowd-pleasing for all ages

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🛒 Ingredients (Serves 6)

Sweet Potato Base

• 4 large sweet potatoes, peeled and sliced (¼-inch thick)

• 2 tbsp butter, melted

• ½ tsp salt

• ¼ tsp black pepper

Creamy Sauce

• ¾ cup heavy cream (or half-and-half)

• ¼ cup milk

• 1 clove garlic, minced

• ½ tsp ground cinnamon

• ¼ tsp nutmeg (optional)

• 1 tbsp brown sugar or honey (optional)

Topping (Choose One)

• Savory: 1 cup shredded cheddar, mozzarella, or Gruyère

• Crunchy: ½ cup pecans or walnuts + 2 tbsp brown sugar

• Classic: Buttered breadcrumbs or crushed crackers

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🔥 Instructions

1. Prep the Oven

• Preheat oven to 190°C / 375°F

• Grease a baking dish (9×13 or similar)

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2. Assemble

1. Layer half of the sliced sweet potatoes in the dish

2. Season lightly with salt & pepper

3. Mix cream, milk, garlic, cinnamon, nutmeg & sugar

4. Pour half the sauce over potatoes

5. Repeat layers

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3. Bake

1. Cover loosely with foil

2. Bake for 40 minutes

3. Remove foil, add topping

4. Bake uncovered for 20–25 minutes until golden and bubbly

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4. Rest & Serve

• Let rest 10 minutes before serving

• Garnish with herbs or nuts if desired

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🍽 Serving Suggestions

• Perfect with roast chicken, turkey, ham, or pork

• Serve with a green salad for balance

• Ideal for Thanksgiving, Christmas, and Sunday dinners

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🌱 Variations

• Healthy: Use coconut milk + skip sugar

• Vegan: Plant milk + olive oil, no cheese

• Dessert-Style: Extra cinnamon, marshmallow topping

• Spicy: Add pinch of cayenne or chili flakes

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💡 Pro Tips

• Slice evenly for uniform cooking

• For extra creaminess, soak slices in milk for 10 minutes

• Let bake rest to thicken properly

• Leftovers keep well for 3–4 days refrigerated

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🥗 Nutrition Highlights

• High in fiber & vitamin A

• Naturally gluten-free (breadcrumb-free version)

• Easily adaptable for lighter diets

OTHER RECIPES

 A great baked sweet potato recipe to try ! 

SWEET POTATO BAKE Ingredients: 

 * 1 can (16 to 20 ounces) whole sweet potatoes, halved lengthwise 

 * 1 1/4 cups brown sugar 

 * 1 tablespoon plus 1 1/2 teaspoons cornstarch 

 * 1/4 teaspoon salt 

 * 1/4 teaspoon cinnamon 

 * 1 teaspoon shredded orange peel 

 * 1 can (approx. 16 ounces) apricot halves 

 * 2 tablespoons butter 

 * 1/2 cup pecan halves 

 SWEET POTATO BAKE INSTRUCTIONS: 

Place sweet potato halves in a buttered 11x7-inch baking dish. 

In a saucepan, combine brown sugar, cornstarch, salt, cinnamon, and orange peel. 

Drain apricots, reserving syrup. 

Stir 1 cup of the reserved syrup into the cornstarch mixture. 

Continue cooking and stirring over medium heat until mixture comes to a boil; boil for 2 minutes. 

Add apricotss, butter, and pecan halves; pour over sweet potatoes in baking dish. 

Bake, uncovered, at 375° for 25 minutes. 

The baked sweet potato recipe serves 6 great persons..... nice ! baked-stuffed-sweet-potatoes

SWEET POTATO BAKE VIDEO: