This Sweet Potato Bake is the perfect easy side dish to bring for the holidays. Made ahead in a casserole dish and reheated at the host’s house, it feeds a crowd! With just 6 simple ingredients, those sweet potatoes get a touch sweeter with a drizzle of butter, brown sugar and cinnamon!
What Should I Bring?
Often the question to many a family holiday party! I made this Sweet Potato Bake as a hearty side dish to bring to Thanksgiving this year. It was easily made ahead, transported, and heated at the host’s house. In years past, I’ve often been in charge of something sweet potato related. I’ve varied the request with mashed sweet potatoes (Recipe — 7 pounds sweet potatoes peeled, boiled and mashed with 1 stick of butter, salt and a little cream or milk). And I often bring along a batch of Cranberry Muffins, a family Thanksgiving favorite. If you’re asked to bring a side to any of the big holiday dinners this winter, this one feeds a crowd!
Start by cooking the sweet potatoes as if you are making potato salad. Boil them in water until fork tender but not falling apart, drain and cool. Then arrange them in a baking dish and sprinkle them with a pinch of salt. Next, in a glass measuring cup, melt the butter and mix in the brown sugar, cinnamon, and nutmeg. Drizzle the mixture evenly over the potatoes. Finally, sprinkle on a layer of chopped pecans. I kept the pecans just on half, in case someone didn’t want them.
Cover the dish with foil and at this point you can head to the party or refrigerate up to a day in advance. When ready, bake in a 350° – 400° degree oven (foil removed) until potatoes are warmed through. Ovens are filled with holiday dishes at different temps. The temperature doesn’t really matter much here, just throw it in with the rest! Everything is cooked, you are just warming it through and caramelizing the sugar on top.
Here’s the whole feast this year! I brought the lefse too, in honor of My Norwegian Grandma! Happy Holidays!
More Favorite Holiday Recipes!
- Cranberry Honey Baked Brie
- Leftover Sweet Potato Waffles
- Sweet & Sticky Party Meatballs
- Raisin Pine Nut Goat Cheese Appetizer
- Holiday Cranberry Muffins
- Gifts from the Kitchen
Sweet Potato Bake
- 6 sweet potatoes (yams) peeled and cut into ¾ inch rounds
- ½ t kosher salt
- 4 T butter
- 2 T brown sugar
- ½ t cinnamon
- ¼ t nutmeg
- ½ c pecans chopped (optional)
- Add potatoes to a large pot of cold water and boil about 30 minutes or until potatoes are tender but not falling apart.
- Drain potatoes and run under cold water (as you would for potato salad).
- Meanwhile, heat butter, sugar, cinnamon and nutmeg in the microwave until melted.
- Butter a 9x13 casserole dish and arrange the cooled potatoes, sprinkle evenly with a pinch of salt, about ½ t.
- Drizzle with the butter mixture over the potatoes and top with pecans.
- Cover with foil and refrigerate up to a day in advance.
- Bake in a 350° - 400° degree oven (foil removed) until potatoes are warmed through. (Ovens are filled with holiday dishes at different temps - the temp doesn't really matter much here - just throw it in with the rest. Everything is cooked, you are just warming it through and caramelizing the sugar on top). Happy Holidays!