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
