Sweet Potato Bake with Crispy Garlic Topping

This recipe is taken from the 2008 Milk Calendar. Nutritious and tasty sweet potatoes get star treatment with a herb-flavoured sauce and a fragrant, golden topping.

  • Prep: 10 min
  • Cooking: 45 min - 50 min
Yields 6 - 8 servings
sweet potato bake with crispy garlic topping

Ingredients

  • 2 large sweet potatoes
  • 4 oz (125 g) Canadian Cream cheese softened
  • 2 tbsp (30 mL) all-purpose flour
  • 1 tsp (5 mL) dried basil
  • Salt and pepper to taste
  • 1 1/4 cups (310 mL) Milk
  • Crispy Garlic Topping
  • 1 1/2 cups (375 mL) fresh whole wheat bread crumbs
  • 2 garlic cloves minced
  • 1/4 tsp (1 mL) dried basil
  • 2 tbsp (30 mL) butter melted

Preparation

Preheat oven to 375 °F (190 °C). Butter a 13 x 9-inch (33 x 23 cm) glass baking dish.

Scrub potatoes under running water; pat dry. Cut into 1-inch (2.5 cm) chunks and place in a single layer in baking dish. Cover and bake for about 35 min or until almost tender.

Meanwhile, in a bowl, using an electric mixer, beat cream cheese until fluffy; beat in flour, basil, salt and pepper. Gradually beat in milk until blended. Pour over sweet potatoes in dish. Cover and bake for about 10 min or until potatoes are tender and sauce is bubbly.

Topping:

In a bowl, combine bread crumbs, garlic, basil and butter; sprinkle over sweet potatoes. Broil for about 2 min or until toasted and fragrant.

Tips

For the Adventurous: Add 1 tsp (5 mL) smoked paprika to cream cheese mixture and add 1 cup (250 mL) shredded Canadian Asiago cheese to Topping.

Healthy Eating Tip: It's always a better bet to get your nutrients from foods rather than supplements and this recipe is one great way to do this. Just one serving of this recipe gives you one and a half times the Vitamin A you need in a day.

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Nutrition

Nutritional Information

per serving
Energy: 212 Calories
Protein: 5 g
Carbohydrate: 27 g
Fat: 10 g
Fibre: 2 g
Sodium: 217 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 8 % / 87 mg
Vitamin A: 150 %
Riboflavin: 14 %
Vitamin B6: 13 %
Vitamin C: 24 %