Sweet Potato Casserole
- 1 29oz can of sweet potatoes, drained
- 1 Cup milk
- 1/4 Cup melted, unsalted butter
- 3/4 Cup brown sugar
- 3 eggs
- 1/2 cup all purpose flour
- 1/2 cup brown sugar
- 1/4 cup cold butter, cut into small cubes
- 1tsp cinnamon
- 1/4 cup chopped nuts of your choice(optional)
In a large bowl, pour the drained potatoes and mash thoroughly. (It’s ok if there are some lumps.) If you don’t like lumps, beat the potatoes in a hand or stand mixer until smooth.
Add the rest of the casserole ingredients and stir well to combine.
To make the topping combine all ingredients except the nuts into a small bowl, using a fork or a pastry cutter, mash the butter and all the ingredients until it looks, “Crumbly”. Make sure the butter is really cold. Do not over mash or the topping will turn to dough and won’t have that crumb topping texture. Crumble the topping evenly over the casserole, then top with nuts. (optional)
Bake for 45 minutes until casserole is puffed and no longer jiggly in the center.
I’m Christy Leonard. Welcome to my world of yummy baked goods! I’m a wife, mother and pastry chef, who is passionate about my family and making decadent desserts. I look forward to sharing my tasty recipes with all of you!