Baked Sweet Potato
Sweet and creamy baked sweet potato dish with vanilla and lemon flavors, perfect as a comforting dessert or side for family gatherings or holiday dinners.
Ingredients
Instructions
- Cook sweet potatoes for 15 minutes in boiling water in a saucepan.
- Cook down the liquid to half its volume.
- Add margarine, sugar, flour, vanilla extract, Pet milk, eggs, and lemon extract; mix well.
- Pour the mixture into a round casserole dish and decorate if desired.
- Bake at 375°F for approximately 45 minutes to 1 hour.
Tips & Substitutions
For a creamier texture, consider using fresh sweet potatoes instead of canned, baking them until tender. If you prefer a lighter dessert, reduce the sugar by a third and substitute half of the margarine with unsweetened applesauce. For added flavor, you might also sprinkle in some cinnamon or nutmeg. Ensure to mix thoroughly for an even consistency before baking.
Serving Suggestions
Serve the baked sweet potato warm, drizzled with a bit of maple syrup or a dollop of whipped cream for extra indulgence. It pairs beautifully with a side of Cabbage Wedges for a balanced meal or as a dessert alongside Northa'S Chocolate Pie for a delightful dinner spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F for about 20 minutes, or until warmed through. You can also microwave individual portions for about 1-2 minutes, stirring halfway for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Sweet Potato contains roughly 871 calories, with 8g protein, 83g carbohydrates, and 43g fat. It is an excellent source of vitamin C (30% of the Daily Value), and a good source of iron and protein. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh sweet potatoes instead of canned?
Yes, you can use fresh sweet potatoes! Boil or bake them until tender, then mash and measure out the equivalent of the canned version. This will enhance the flavor and texture of the dish, making it even more delicious.
Can I make this recipe ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the fridge. Just make sure to bring it to room temperature before baking. This makes it perfect for entertaining or holiday meals when you need to save time.
What can I substitute for margarine?
If you prefer a healthier option, you can substitute margarine with coconut oil or unsalted butter. Both alternatives will yield a similar texture and flavor, ensuring your baked sweet potato remains rich and creamy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).