Louisiana Spiced Sweet Potato Bake
Infused with cinnamon, nutmeg, and a pinch of Creole seasoning for a savory-sweet balance.
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Ingredients
- 4 large Sweet potatoes, peeled and cubed
- 1/2 cup Unsalted butter, melted
- 1/2 cup Brown sugar, packed
- 1 teaspoon Pure vanilla extract
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg
- 1/2 teaspoon Creole seasoning (like Tony Chachere's)
- 1/2 cup Pecan halves(optional)
- 1 cup Mini marshmallows(optional)
- 2 tablespoons Orange juice
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- 2
Place the cubed sweet potatoes in a large pot of boiling water and cook for 10-12 minutes until fork-tender.
- 3
Drain the potatoes thoroughly and return them to the pot or a large mixing bowl.
- 4
Add the melted butter, brown sugar, vanilla extract, and orange juice to the potatoes.
- 5
Sprinkle in the cinnamon, nutmeg, and Creole seasoning, then mash or stir until well combined but still slightly chunky.
- 6
Transfer the mixture to the prepared baking dish and spread it out evenly with a spatula.
- 7
Top with pecan halves and bake for 20 minutes; if using marshmallows, add them during the last 5 minutes of baking.
- 8
Remove from the oven when the top is golden brown and the edges are bubbling.
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