Sweet Potato Casserole

The Pecan Crumble Topping is fairly traditional. For something more non-traditional with sweet potatoes, try some of the other stir-ins and toppers.

Casserole Ingredients

4 lbs sweet potatoes
1 C brown sugar
1/2 C butter
1/4 C milk or cream
4 eggs
1.5 T lemon juice

1 T vanilla
* optional ingredients (see below)

Pecan Crumble Topping Ingredients
1/2 C flour

2/3 C brown sugar

1/4 tsp salt

3 T melted butter

1/2 C chopped pecans*

     * I have nut allergies, but I've substituted honey roasted peanuts here.

Instructions

Peel potatoes and cut into large chunks. Boil in lightly salted water (enough to cover) 20 minutes or until tender. 

While potatoes boil, prepare Pecan Crumble Topping: Combine flour, brown sugar and salt in a small bowl. Stir in melted butter. Combine with chopped pecans (or honey roaasted peanuts).

When potatoes are tender, drain; return to pan. Slightly mash potatoes. Stir in butter, milk, sugar, eggs, lemon juice, vanilla and any of the optional "stir ins" (below); mix well. Transfer mixture to a greased baking dish. 

Top with Pecan Crmble Topping or any of the "toppers" (below). Bake @ 350°, uncovered, 30-35 minutes until heated through.

Stir In Options:
3/4 C peanut butter, OR...
3 Tbls orange peel, OR...
3 tsp red curry paste, OR...
4 tsp pumpkin pie spice

Toppers:
1 C pineapple tidbits and 1/2 C crumbled blue cheese, OR...
1 C mixed peanuts and toasted coconut, OR...
2/3 C crumbled bacon and 1 tsp rosemary, OR...
2/3 C sautéed, thinly sliced onion and garlic

You can use a stir in and a topper, or either one on it's own. Get creative! :)