Thanksgiving Sweet Potato Casserole

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*3 large Sweet Potatoes/Yams (about 5 cups cut into chunks) cooked in stock pot in boiling water until fork tender

*2 Eggs, whisked

*1/4 cup Milk

*1/4 cup Buttermilk

*3 tablespoons Butter, melted

*2 tablespoons Orange Juice, I used 1 “Cutie” Clementine, squeezed

*1/4 cup Brown Sugar

*1/8 cup Maple Syrup

*1/2 teaspoon Vanilla Extract

*Pinch of Cinnamon

*1/2 teaspoon Sea Salt

*Pinch of Pepper

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In an 2 quart mixing bowl add cooked sweet potatoes and smash with pastry cutter or potato masher. Then add the remaining ingredients to a medium mixing bowl, mix/whisk until combined and add to the mashed sweet potatoes.

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Mix together and spoon into a  9×13 inch baking dish sprayed with cooking spray  and top with the crumble topping. Cover with aluminum foil and bake.

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Crumble Topping:

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*1/4 cup Old Fashion Oats

*1/4 cup Instant Oatmeal

*1/4 cup Flour

*1/2 cup Brown Sugar

*4 to 5 tablespoons Butter, softened not melted

*1/4 cup chopped Pecans, optional

*pinch of Sea Salt

*pinch of Cinnamon

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Stir together with a fork until slightly crumbly and drop small pieces onto the top of sweet potato mixture.

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Bake casserole in a 325*F. oven for 25-35 minutes or until bubbly remove foil the last 5 minutes of baking to brown.

Enjoy!

Lindy