SWEET POTATO CASSEROLE with WALNUT CRUNCH TOPPING – Thanksgiving and Christmas Day Side Dish Recipe
SWEET POTATO CASSEROLE with WALNUT CRUNCH Topping
Preheat oven to 375 degrees and bake…
4 large sweet potatos
for 45 minutes or longer depending on the sweet potato size. Remove from oven, cool, scoop potatos from their skin (about 3 cups) and place into a large mixing bowl. Add…
1/2 cup milk
1 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup butter, melted
1/4 cup sugar (optional)
Combine ingredients using a mixer. Pour mixture into a greased 13″ by 9″ baking pan. Set aside. In another bowl add…
1 cup brown sugar
1/3 cup all-purpose flour
1/2 cup walnuts (chopped)
1/2 cup sweetened coconut (optional)
1/3 cup butter (melted)
Mix well. Sprinkle on top of sweet potato mixture. Bake in a preheated 350 degrees oven for 45-50. Remove from oven and serve.
Tips: This recipe can be made the night before. Refrigerate sweet potato mixture & coconut topping separate. Bring to room temperature for 1 hour before baking.
Happiness is pleasing the taste buds!!!
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