Sweet potato bake

Kiddo is not really a huge fan of sweet potatoes (or many other vegetables),  but he LOVES this. He calls it “the sweet potatoes with the eggs” and is almost guaranteed to eat it. Peanut loves it too, and this cooks up thick enough that I can cut it and give her little finger-food sized pieces. Honestly, I love it as well! I’ve yet to meet a sweet potato I didn’t like, but these are especially good.

Sweet potato bake


  • 3 sweet potatoes
  • 1/4 cup sugar
  • 3 eggs, beaten
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp vanilla
  • 4 tbsp butter
  • extra cinnamon sugar, optional


  1. Bake the sweet potatoes (or microwave!) till completely soft; discard the skin
  2. Use a fork to mash the sweet potatoes, then mix together with sugar, beaten eggs, cinnamon, salt, and vanilla
  3. Dot the top of the mixture with butter, and sprinkle with extra cinnamon sugar if so desired
  4. Spoon into a buttered casserole dish and bake at 350 for 30-40 minutes until lightly browned


After baking, I slice this like a pie and freeze the pieces individually; they warm up beautifully in the microwave and are a great way to add easy veggies to lunch!

Of course sweet potatoes make me think: what is your stance on the mini marshmallows on sweet potatoes? Yay or nay?

6 thoughts on “Sweet potato bake

  1. I ALSO love sweet potatoes, every kind, size, shape, and color. So much so that I’ve started a specialty food business making sweet potato salsas. For many of the reasons you named, too! I’m so happy your kids love the yammies. So do mine. Back when I started, in 2009-10, I was making my dips and spreads at home, and I’d have the yams roasted by 7am, by the trayful, and my girls delighted in having one for breakfast before school, piping hot with feta cheese sprinkled in them. Great way to start the day. How fun for your kids that you’ve made it into finger food!

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