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Sweet Potato Casserole

At any holiday dinner you can count on me for one thing, to bring the sweet potato casserole! This has been my favorite dish since I was little and I have had fun over the past few years playing around with different recipes for it. I found one a few years ago that has become my most popular. I am going to share the recipe because I think it is one everyone should try! Afterall, we are in the season of sharing, right?

I’d love to hear what your favorite holiday sides are!

 

SWEET POTATO CASSEROLE

2 1/2 lbs sweet potatoes, cut into chunks

2 large eggs

1 tablespoon canola oil

1 tablespoon honey

1/2 cup whole milk

1 teaspoon vanilla extract

1/2 teaspoon salt

Topping:

1/2 cup flour

1/3 cup packed brown sugar

1 tablespoon canola oil

1 tablespoon butter, melted

1/2 cup chopped pecans

1 tablespoon cinnamon

DIRECTIONS:

Preheat oven to 350 degrees. Boil sweet potatoes in water until soft, about 10-15 minutes. Drain and place in mixing bowl. Beat until smooth with a few lumps. Coat an baking dish, 8 inch square (or bigger) with butter. Whisk eggs, oil and honey in a bowl. Add into the sweet potato mixture. Then stir in milk, vanilla and salt. Spread the mixture into the baking dish.

Topping: Mix flour, brown sugar, cinnamon, oil and butter in a gallon ziplock bag. Seal the bag and massage all the ingredients together. After it looks like the oil and butter have covered the flour and sugar, add the pecans. Shake the bag until everything is mixed well. Spread the topping over the sweet potatoes.

Bake the casserole until heated through and top is lightly browned, about 30-45 minutes.

To make them even more sweet, add marshmallow to the top 10 minutes before pulling the sweet potatoes out of the oven.

This dish is sure to be a hit at your holiday dinner!

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