Sweet & Salty Sweet Potato Casserole
Servings
12
servingsPrep time
30
minutesCooking time
45
minutesThis will be everyone’s favorite side dish at all of your holiday gatherings this year! It’s a classic Thanksgiving dish with a little sweet & salty spin. It’s easy to make, and easy to travel with! This is also a great side dish to prep the day before your festivities – prep it ahead of time, and just pop it in the oven the next day.
Ingredients
4 large sweet potatoes, peeled & diced
2 eggs
1/2 cup milk of your choice
1/4 cup softened butter
1/2 cup light brown sugar
2 TB granulated sugar
1 tsp vanilla
1/2 tsp sea salt
- Sweet & Salty Crumble Topping
2/3 cup light brown sugar
1/2 cup all-purpose flour
5 TB butter, melted
1 cup lightly crushed pecans
sea salt
Directions
- Boil the peeled & diced sweet potato chunks in a large pot of water until tender. Drain & transfer into large mixing bowl.
- Add in the eggs, milk, butter, brown sugar, sugar, vanilla & sea salt. Use a standing or hand mixer on a low/medium speed until the mash is fully combined & fluffy.
- Once fully combined, spread the mash evenly into a 9×12 baking pan that has been sprayed with non-stick cooking spray. Set aside.
- Now for the topping! Melt the butter in a medium bowl. Once melted, place in medium mixing bowl.
- Add all the rest of the topping ingredients (except sea salt, and adding crushed pecans last) and stir until a crumble forms.
- Evenly spread crumble topping to cover the entire surface of the mash in the baking pan. Sprinkle sea salt on top of crumble once laid. Bake at 350 degrees for about 45 minutes.
