I first tasted these fabulous sweet potatoes at my friend Gail's home in Atlanta. Her mother, Carol, who was a traditional and fabulous southern cook, prepared a real Southern meal for my daughter, Alexis and me; it was so good, I still dream about it. There was moist and wonderful poached chicken and cornbread dressing, green beans, squash, and this sweet potato casserole that we ate so much of we couldn't move. It has become a tradition at Thanksgiving and Christmas family dinners, and I have been asked to bring it to dinners at friend’s homes. Carol Blalock’s Sweet Potato Bake is hands-down the best way to eat sweet potatoes (move over marshmallows). The original recipe came from a local Atlanta boutique restaurant, but has been updated over the years.


Although it is perfect for Thanksgiving and holiday dinners, we like it all year round at our house. Don’t expect any leftovers, because there won’t be any.


12 Servings

6 to 7 cups sweet potatoes, cooked and mashed (about 3-4 large)
1 cup sugar
1/2 teaspoon salt
1/2 cup milk
1/3 cup butter
2 eggs
1 teaspoon vanilla

Topping:
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup brown sugar
1/4 cup self-rising flour
3 tablespoons melted butter

1. Preheat oven to 350°. Spray a shallow 9” x 13" baking dish with non-stick spray.
2. Place the sweet potatoes in a mixing bowl. Whip them with the sugar, milk, butter, eggs, and vanilla and transfer to the prepared baking dish.
3. Topping: Mix the topping ingredients just until crumbly. Sprinkle evenly over the sweet potato mixture.
4. Bake 25-30 minutes or until browned and bubbly.

Amount Per Serving
Calories 305 Calories from Fat 121
Percent Total Calories From: Fat 40% Protein 4% Carb. 56%

Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 7 g
Cholesterol 58 mg
Sodium 212 mg
Total Carbohydrate 43 g
Dietary Fiber 1 g
Sugars 17 g
Protein 3 g

Vitamin A 274% Vitamin C 25% Calcium 0% Iron 5%