Autumn in California is much different than it was back east, and without chilly temperatures and leaves changing colors to remind me of what month it is, I’ve been incorporating some wintery meals into our line-up so that at least we can taste the fall instead of feel it.

The other day, I decided to make one of my all time favorite autumn recipes – a delicious sweet potato bake that is sure to remind you of Thanksgiving, colorful leaves, and snow!  I hope you enjoy it as much as John and I do!

Sweet Potato Bake



  • 2 medium sweet potatoes, cooked and peeled
  • ½ cup milk
  • 1/3 cup sugar
  • 2 eggs
  • 2 Tbsp. butter, melted
  • ½ tsp. nutmeg
  • ½ tsp. cinnamon

Crunchy Praline Topping:

  • 2 Tbsp. butter, melted
  • ¾ cup corn flaces
  • ¼ cup pecans
  • ¼ cup brown sugar


  1. Place potatoes in bowl and beat until smooth.
  2. Add milk, sugar, eggs, butter, nutmeg, and cinnamon.  Stir well until completely mixed.
  3. Spread mixture into greased 9” pie plate and bake at 400 degrees F for 20 minutes until set.
  4. Place all topping ingredients into a food processor for several seconds to break down.  Ensure that all topping ingredients are fully mixed.
  5. Once potatoes have cooked for 20 minutes, remove from oven and evenly spread the crunchy praline topping over the potatoes.  Bake 20 minutes longer until topping is crunchy.

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