Description
A delightful dish that combines the natural sweetness of sweet potatoes with the warm flavor of cinnamon, perfect for holidays and family gatherings.
Ingredients
Scale
- 4 medium-sized sweet potatoes, peeled and diced
- 4 large eggs
- 1 cup milk (whole or 2%)
- 1 teaspoon ground cinnamon, plus more for dusting
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar, packed
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped pecans (optional)
- 1/2 teaspoon salt
- 1 tablespoon butter (for greasing the baking dish)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter.
- In a large pot, bring water to a boil, add the diced sweet potatoes, and cook for about 10-15 minutes until tender but not mushy. Drain and let cool slightly.
- In a large mixing bowl, whisk together the eggs, milk, ground cinnamon, vanilla extract, brown sugar, ground nutmeg, and salt until well combined.
- Gently fold the cooked sweet potatoes into the custard mixture. If using, add the chopped pecans and mix until evenly distributed.
- Pour the sweet potato mixture into the prepared baking dish, spreading it out evenly and smoothing the top with a spatula.
- Bake for 35-40 minutes, or until the edges are golden brown and the center is set. A knife inserted in the center should come out clean.
- Remove from the oven and let cool for about 10 minutes. Dust the top lightly with additional ground cinnamon before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-5 days.
- Can be frozen for up to 3 months.
- Reheat in the oven at 350°F (175°C) until warmed through.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 100mg
Keywords: Sweet Potato, Casserole, Cinnamon, Holiday Recipe, Side Dish