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Sweet Potato Bake

Meryl Downing
This Sweet Potato Bake is an easy side dish to bring to the holiday's. Made ahead in a casserole dish and reheated at the host's house, it feeds a crowd!
Course Side Dish
Cuisine American
Servings 12


  • 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!
Keyword Holiday Side Dish, sweet potato, Thanksgiving Side