A unique twist on a traditional favorite is what got my attention with this recipe. I love sweet potatoes and I knew there was a way to dress them up. I’m so glad I found this amazing recipe! When I’m taking this for a family holiday dinner, I always double the recipe. And I can’t remember a single time when there would have been any leftovers! Check out what they are saying about this recipe over at Group Recipes:
“This is the best recipe. I think the key point is to bake them, not cook. They came out absolutely perfect. It’s the first year my family had to fight over who eats the last bit of them :).”
This casserole goes quick and I don’t want anyone to leave disappointed!
Ingredients
3 cups mashed sweet potatoes
1 cupDomino’s sugar
1/2 tsp salt
1 teaspoon McCormick’s vanilla
1/4 tsp nutmeg
1 Tbs honey (secret)
2 eggs — well beaten
1 stick butter — ( 1/2 cup) cold to help make crumb
1 cup brown sugar
1/3 cup Gold Medal flour
1/4 tsp cinnamon
1 cup chopped nuts (pecans preferred)
1/3 stick butter — melted
Instructions
Combine brown sugar,cinnamon, flour, nuts and 1/3 cup cold chopped butter in mixing bowl. Set aside. This is the crust.
Preheat oven to 350 degrees.
Combine mashed sweet potatoes, sugar, salt, nutmeg, vanilla, honey, eggs and butter in a mixing bowl in the order listed.
Mix thoroughly. Pour mixture into buttered baking dish.
Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
Bake for 30 minutes. Allow to set at least 30 minutes before serving.
Serves 6 Hint: Double the recipe. People will love the leftovers, which also freeze beautifully
Cook time includes baking the sweet potatoes.
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Quick Tip: If you can’t live without the marshmallows, toss them on after you pull the casserole from the oven.
Thanks again to Group Recipes for this sweet recipe.