Serves 4 Generously
A quick note on the recipe: Customize the topping to fit your needs! You can use other nuts such as pecans, or you can skip the brown sugar and flour all together and just use the nuts!
Ingredients
- For the Actual Casserole:
- 5 Large Sweet Potatoes
- 1/3 C. Light Cream
- 2/3 C. Granulated Sugar
- 2 Tbsp. Melted Butter
- 1/2 Tsp. Salt
- 1 1/2 Tsp. Vanilla Extract
- 2 Large Eggs
- Vegetable Oil
- Cooking Oil
- For the Topping:
- 3/4 C. Chopped Walnuts
- 2 Tbsp. Melted Butter
- 1/2 C. Brown Sugar
- 1/4 C. White Flour
- 1 Pinch Salt
Steps
- Bring a large pot of water to boil, and preheat the oven to 350 degrees. While waiting for the water to boil peel the sweet potatoes and chop them into 1 inch cubes.
- Once the water is boiling, add in the sweet potatoes and bring the water to a simmer. Cook them for around 20-25 minutes, or until they are tender enough to eat. While they are cooking prepare the topping by combining all the topping ingredients. Once the potatoes are cooked drain the water with a colander and let them cool for 3-5 minutes.
- Combine all the casserole ingredients, including the potatoes, except for the eggs in a large mixing bowl. With an electric beater, beat everything until it is smooth. Beat in the eggs one at a time. Once it is ready, pour/scrape the casserole into a GREASED cooking dish or brownie dish. Spread the topping over, you guessed it, the top!
- Bake the casserole for 25-30 minutes or until the topping is slightly bubbly, and the center is hot.