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Crumb-Topped Sweet Potato Bake

With lots of spice and bright orange flavor, this heartwarming sweet potato dish is perfect for fall, winter and special holiday meals. The citrus and honey make for a delightful spin on a traditional sweet potato casserole. —Billie Moss, Walnut Creek, California
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    6 servings


  • 1 can (15-3/4 ounces) sweet potatoes, drained and mashed
  • 1 cup crushed vanilla wafers (about 30 wafers)
  • 3 large eggs, beaten
  • 1/2 cup crushed pineapple
  • 1/2 cup honey
  • 1/3 cup orange juice
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated orange zest
  • 1 cup chopped pecans
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


  • In a large bowl, combine the first 9 ingredients. Transfer to a greased 2-qt. baking dish. In a small bowl, combine the pecans, brown sugar, cinnamon and nutmeg. Sprinkle over sweet potato mixture. Bake, uncovered, at 350° until a knife inserted near the center comes out clean, 40-45 minutes.
Nutrition Facts
3/4 cup: 505 calories, 20g fat (3g saturated fat), 107mg cholesterol, 137mg sodium, 81g carbohydrate (65g sugars, 5g fiber), 7g protein.

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