Consider the humble sweet potato; what a versitile veggie. It can star in an appetizer, entree or dessert – or even a delicious sweet potato fries snack. Really, the only thing tricky about sweet potatoes is that they tend to go bad quickly – which I always seem to forget since their white potato cousins keep so well. So faced with a pile of sweet potatoes ready to go bad and the challenge of the “Festively Lactose Free” recipe contest for members of The Recipe ReDux (sponsored by the Southeast Dairy Association,) I knew I’d have no problem coming up with any number of sweet potato dishes. The Sweet & Spicy Sweet Potato Bake I created using maple and smoked paprika flavors and topped with brown sugared pecans could actually be served at any point in a meal:
Atop toasted bread as an appetizer
As a Thanksgiving side dish with my all-time favorite turkey recipe
Add some chopped bacon and serve as a light entree with a vinaigrette dressed salad
For dessert topped with low-lactose sweetened frozen Greek yogurt
Ingredients
- 4 to 5 large sweet potatoes
- 1/2 cup maple syrup
- 2 eggs, slightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon smoked paprika
- 1 teaspoon cinnamon
- 1 cup low-fat lactose free milk
- 1/2 cup (2.5 oz) chopped pecans
- 1/4 cup brown sugar
- 1/4 cup whole wheat flour
- 2 1/2 tablespoons canola oil (or melted butter which is not lactose free)
Directions
- Coat a 2 -quart casserole dish with cooking spray. Preheat oven to 350 degrees. Bake potatoes for 50 minutes or until tender.
- Peel potatoes, removing strings, and mash. Stir in syrup, eggs, spices, milk. Pour into prepared dish.
- Combine pecans, brown sugar, flour and oil in a bowl; spread topping over potatoes.
- Bake uncovered for 30-40 minutes or until the topping is golden brown.
Have you served sweet potatoes as appetizer, entree and dessert?
Disclosure: The Southeast Dairy Association compensated The Recipe ReDux (co-owned by ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. We are therefore not eligible to win prizes associated with the contest. Opinions expressed are our own.
This looks and sounds delicious! I have made a similar dish before, although no flour or smoked paprika in it. Love the versatility of this dish too…can’t say I’ve ever eaten sweet potatoes from breakfast, but am loving your idea to add a little bacon
EA-The Spicy RD recently posted..L is for Luscious Lycopene Laced Cream of Tomato Soup
I’m telling you, I think bacon would be awesome! Glad you agree EA!
This sounds and looks amazing! It is going on my menu for Thanksgiving!! Very creative.