Sweet Potato Casserole
Why I Love This Recipe
After going to Boston Market for years, I fell in love with their sweet potato dish. I decided to do my own rendition of the dish combining some home secrets and the obvious ingredients for candied sweet potatoes.
Ingredients You'll Need
THE CASSEROLE:
1 Casserole dish
5 pounds fresh sweet potatoes or 2 (40-ounce) cans sweet potatoes (yams)
4 tablespoons (1/2 stick) butter
2 large eggs, lightly beaten
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 cup dark brown sugar
1/4 cup heavy cream
Nonstick cooking spray to coat casserole dish
TOP LAYER CRUST:
1/2 cup all-purpose flour
1 cup dark brown sugar
1/4 teaspoon salt
1 cup quick-cooking oats
1/2 teaspoon ground cinnamon
1/4 pound (1 stick) butter; room temperature
2 cups mini marshmallows
Directions
The Casserole:
Preheat the oven to 350 degrees F.
Wrap sweet potatoes individually in foil and bake them in the oven for an hour to an hour and a half; testing them after an hour to see if they are done. (Peirce the potato with a fork. if it slides in easily, they are done.)
SIDE NOTE: SKIP THIS STEP IF YOU ARE USING CANNED SWEET POTATOES.
Let the sweet potatoes cool.
Peel them; the skin should easily be removed.
Place them into a large bowl (If using canned sweet potatoes just put them into a bowl WITHOUT THE SYRUP THAT COMES WITH THEM IN THE CAN).
Mash the sweet potatoes with the butter using a blender or a potato masher.
Add in the eggs, salt, cinnamon, vanilla, and nutmeg and beat until mixed. Add the brown sugar and cream and mix well.
Set aside.
TOP LAYER CRUST
Mix the flour, brown sugar, salt, oats, and cinnamon in a medium bowl. Stir in the butter with a fork until the mixture is in a crumbly state.
Preheat the oven to 350 degrees F.
coat casserole dish with cooking spray.
Spread the casserole mixture in the pan.
Top the casserole with the marshmallows.
Now crumble the crust mixture on top of the marshmallows.
Bake 30 to 45 minute
Serve warm as a side dish.
