Sweet and Spicy Sweet Potato Bake

Sweet & Spicy Sweet Potato Bake | TeaspoonofSpice.com

Disclosure: The Southeast Dairy Association compensated The Recipe ReDux (co-owned by ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. We are therefore not eligible to win prizes associated with the contest. Opinions expressed are our own.

Consider the humble sweet potato; what a versatile veggie. It can star in an appetizer, entree or dessert – or even a delicious sweet potato fries snack. Really, the only thing tricky about sweet potatoes is that they tend to go bad quickly – which I always seem to forget since their white potato cousins keep so well. So faced with a pile of sweet potatoes ready to go bad and the challenge of the “Festively Lactose Free” recipe contest for members of The Recipe ReDux (sponsored by the Southeast Dairy Association,) I knew I’d have no problem coming up with any number of sweet potato dishes. The Sweet & Spicy Sweet Potato Bake I created using maple and smoked paprika flavors and topped with brown sugared pecans could actually be served at any point in a meal:

Atop toasted bread as an appetizer

As a Thanksgiving side dish with my all-time favorite turkey recipe

Add some chopped bacon and serve as a light entree with a vinaigrette dressed salad

For dessert topped with low-lactose sweetened frozen Greek yogurt

Sweet & Spicy Sweet Potato Bake | TeaspoonofSpice.com


Sweet and Spicy Sweet Potato Bake

This sweet (maple syrup & brown sugar) and spicy (smoked paprika) sweet potato bake is a sure hit for your holiday table. Made with lactose-free milk, too.

  • Author: by Serena Ball, RD


  • 4 to 5 large sweet potatoes
  • 1/2 cup maple syrup
  • 2 eggs, slightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon smoked paprika
  • 1 teaspoon cinnamon
  • 1 cup low-fat lactose free milk
  • 1/2 cup (2.5 oz) chopped pecans
  • 1/4 cup brown sugar
  • 1/4 cup whole wheat flour
  • 2 1/2 tablespoons canola oil (or melted butter which is not lactose free)


  1. Coat a 2 -quart casserole dish with cooking spray. Preheat oven to 350 degrees. Bake potatoes for 50 minutes or until tender.
  2. Peel potatoes, removing strings, and mash. Stir in syrup, eggs, spices, milk. Pour into prepared dish.
  3. Combine pecans, brown sugar, flour and oil in a bowl; spread topping over potatoes.
  4. Bake uncovered for 30-40 minutes or until the topping is golden brown.


  • Serving Size: 10 side dishes, 15 appetizers

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We’re Serena & Deanna, two dietitians who love food as much as you do!  

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