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Sweet Potato Bake

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  • Author: Maureen Haddock
  • Yield: 6 to 8 servings 1x


The original recipe for my family’s favourite sweet potato dish came from Jean Pare many decades ago. Over the years, I have changed the way I prepare it. You can use canned or fresh sweet potatoes, make it ahead or not, use fresh or frozen cranberries, and serve it with any meal. We agree that the dish is best made with fresh cranberries and oven-roasted sweet potatoes. Scroll to the end to see how I like to bake my sweet potatoes. 




Ingredients for Crumbs:

1/2 cup quick-cooking rolled oats

1/2 cup all-purpose flour (I use Only Oats flour.)

1/2 cup brown sugar packed

1 teaspoon ground cinnamon

6 tablespoons butter (3 ounces)

Marshmallow Topping:

2 cups mini marshmallows set aside for the finishing touch.

Ingredients for Casserole:

4 cups cubed, cooked sweet potato

2 cups cranberries, fresh or frozen

1 cup reserved crumb mixture



Mix the butter with the flour, brown sugar, oats, and cinnamon, using a pastry blender to create crumbs. Reserve one cup of the crumbs. 


Combine sweet potato, cranberries, and the reserved cup of the crumb mixture in a large bowl. Mix well and turn the mixture into a greased 1½ quart casserole. Sprinkle with the remaining crumbs. 


Bake uncovered at 350°F for 30 minutes. 


Making Ahead: 

If making ahead, bake for 25 minutes, cool, and refrigerate until half an hour before serving.


About half an hour before serving, reheat the casserole for 20 to 30 minutes at 350°F. Then, cover the top with a single layer of mini marshmallows, about 2 cups.


Return the casserole to the oven and bake another 10-12 minutes until the marshmallows are golden brown.



My Favourite Way to Prepare Sweet Potatoes:  

Wash the sweet potatoes. Using a sharp knife, make 6 to 8 cuts into opposite sides of each potato, cutting into the potato about a third of the way through. 

Cover a baking sheet with parchment paper, and place the sweet potatoes, one sliced side down, on the baking sheet. 


Put the potatoes into a COLD oven and turn the temperature to 450°F.  After 20 minutes, turn the potatoes over, ensuring the other cut side is down.  

After another 20 minutes, turn again. Using a fork, check to see if the potatoes are tender.  

Don’t overcook the sweet potatoes if you plan to cook them further in a casserole.


I cool the potatoes, then peel and cube them. I refrigerate the cubes until I assemble the Sweet Potato Bake, often the next day.  






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