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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This casserole is versatile because you can use any crumb topping variations or recipes. You may even leave out the topping or just add it to half of the casserole for variety. I make this to accompany every turkey dinner throughout the year, but it can be used any time. Read more . My whole family loves this recipe. Ingredients:
casserole |
3 c. sweet potatoes, washed, baked, and mashed |
1/2 tsp. vanilla extract |
1/2 c. butter, melted |
1 c. sugar (fructose for diabetics) |
2 eggs, beaten |
1/2 c. milk |
topping |
1 c. brown sugar (1 c. fructose and 1 tbsp. + 1 tsp. molasses) |
1/2 c. flour |
1/2 c. butter, softened |
1 c. pecans, chopped |
***you may leave out the butter and/or pecans or use a different type of nut. i sometimes use just brown sugar, flour, and rolled oats. use any combination or your own topping recipe or just make the casserole without topping. |
Directions:
1. Beat all casserole ingredients with mixer until smooth. (The beater blades will remove any strings automatically.)
2. Pour into lightly greased 9 x 13 or two 9 x 9 x 9 pans.
3. Combine topping ingredients until crumbly.
4. Stir in nuts.
5. Sprinkle over casserole.
6. Bake at 350 degrees for 45-50 minutes or until golden on the edges and bubbly.
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