This is a recipe for when you want to fuss a bit more than just mashing some brown sugar and butter into your sweet potatoes. The eggs and baking powder give the casserole lift, while the milk and vanilla add richness. The topping is a crumble made from butter, sugar and flour, with plenty of nuts mixed in.
This is a version of the same casserole, but with Jack Daniel’s stirred in.
This recipe gets all its sweetness from cooked apples stirred into the sweet potatoes.
For the casserole:
24 oz canned or fresh (cooked) sweet potatoes
1/4 c white sugar
1 t baking powder
1/4 c melted butter
1/2 t lemon juice
1 t vanilla
1/2 c milk
For the topping:
1 c brown sugar (or less)
1/3 c melted butter
1 c chopped pecans or walnuts
1/3 c flour
1/2 t salt
Mash potatoes in the bowl of a stand mixer. Beat in eggs one at a time. Stir together sugar and baking powder in a small bowl, then add to potato mixture. Stir in melted butter. Combine remaining liquid ingredients in the same small bowl, then add to potato mixture and beat well.
Combine topping ingredients.
Pour potato mixture into a buttered baking dish and top with the topping. If it’s too clumpy to spread, don’t worry – it spreads out as it cooks. And don’t fill casserole more than half full, as this casserole puffs as it cooks.
Bake at 375 degrees for 25 – 35 minutes until done (should not be runny!)