CRUNCHY SWEET POTATO CASSEROLE
I'm frequently assigned the sweet potatoes for the holiday dinners. That's alright, because I love the sweetness of it. But, I keep my eyes open for new versions. This is one of the sweeter ones I've come across, but also has a lovely crunchy texture. I wasn't sure if "mashed" meant "canned", so we bought 3 lbs of raw sweet...
Provided by Nicole Bredeweg
Categories Other Side Dishes
Time 1h40m
Number Of Ingredients 13
Steps:
- 1. If using raw sweet potatoes, bake per the norm (I chose 400* for 1 hour, no pre-heat). Be sure to prick them before baking, or they will, um, well, leak. . . I allowed them to cool for 1/2 hour, but with baking mitts, you could probably peel the skins away right away.
- 2. In a large bowl, combine the first eight ingredients. Spoon into a greased 1-1/2 qt. baking dish. Bake, uncovered, at 375* for 20 minutes or until a thermometer reads 160*.
- 3. Combine topping ingredients; sprinkle over potatoes. Bake 5 - 10 minutes longer or until the topping is lightly browned.
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