Tuesday, November 10, 2009

Sweet & Spicy Sweet Potato Casserole

Tired of that old, boring sweet potato casserole with marshmallows? Ready for a grown-up sweet potato casserole with a peppery kick and a delicious crunchy nut topping? Then this is the Thanksgiving recipe for you! This recipe serves 6, and it freezes well, too.

3 cups cooked, peeled & mashed sweet potatoes
1 cup sugar
1/4 tsp salt
3 Tbs lightly salted butter
1/2 cup evaporated skim (fat-free) milk
1 tsp pepper sherry, such as Busha Browne's Spicy Hot Pepper Sherry
2 beaten eggs, OR the equivalent in egg substitute such as Egg Beaters brand

Preheat oven to 350F degrees. Mix together all of the above and pour into a greased casserole dish. Prepare the the topping, below:

Topping Ingredients:
1 cup brown sugar
1/2 cup Tbs lightly salted butter, softened
1/2 cup oats
1 cup chopped pecans

Mix together the topping ingredients until crumbly, and sprinkle evenly over the unbaked sweet potato casserole. Bake at 350F degrees for 35 minutes or until golden brown.

Zestfully yours,

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