Sweet Potato Casserole

Casserole Ingredients

 4 C. mashed sweet potatoes = 6 baking potatoes or 2 large cans, drained

3/4–1 C. sugar

1/4 C. milk

2 beaten eggs

1/2 stick softened butter

1 tsp. vanilla

Topping Ingredients

1/2 stick butter, melted

1/2 C. brown sugar

1 C. ground pecans

1/4–1/2 C. flour (I use oat flour, i.e. oats ground in the vitamix)

1) Mix casserole ingredients well and in order given. Place in shallow casserole dish.

2) For topping, start by melting butter in saucepan. Add brown sugar, pecans, and then flour.

3) Crumble mixture over top of casserole and bake, covered, at 350 degrees for 35 minutes.

Cook's Notes:

* Bake potatoes with skins (pierced) at 350 degrees for 1-2 hours, then scoop out of skins and cream. I find little benefit to making them this way. That is, it's just as good with canned yams.

* When I need to stretch this, I add a bit more sweet potatoes and don't worry about adding the other ingredients. It works fine.

* Finally, if I were trying to duplicate this as a whole food, plant-based recipe, I would use flax eggs and stir in a little tahini for richness.