Learn how to make this scrumptious Thanksgiving and Christmas Day side dish that is sure to please any sweet potato lover…or not!!! Click on “SHOW MORE” below for 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…

2 eggs
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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–Deronda 🙂