Sweet Potato Casserole

Sweet potatoes are high in fiber, and full of good stuff like vitamin C, potassium, and B vitamins. Sweet potatoes are yummy on their own, but sweet potato casserole is an easy side dish that compliments many Fall dinners. Sweet potatoes are naturally sweet, yet some recipes call for a cup (or more) of white sugar, which can hide the natural flavors of the vegetable. Our recipe uses brown sugar, and calls for just a quarter of the sugar that would normally be used. We think you'll agree, our recipe enhances the natural sweetness and flavor of the sweet potato.

Give our sweet potato casserole a try! We're confident you'll love it too!

Ingredients:

Sweet Potato 

6 large sweet potatoes--peeled
1/4 cup of brown sugar
2 eggs
1/4 cup of margarine (or butter)
2 tablespoons of pure vanilla extract
1 teaspoon of ground cinnamon (or cinnamon sugar)


Topping

1/3 cup of flour
3 tablespoons of melted margarine (or butter)
1/4 cup of brown sugar
2 teaspoons of ground cinnamon

Optional:
Chopped pecans
Miniature marshmallows (add marshmallows to top at the last 10-15 minutes of baking time)

Weapons of Choice:

1 dutch oven or 9x13" casserole dish
1 potato masher
1 small bowl



Directions

Peel potatoes, and cut into 1" - 2" pieces.

Add potatoes to large pot of water, and bring to a boil.

While potatoes are boiling, make your topping:
Add flour, sugar, cinnamon, and melted margarine to small bowl, and combine ingredients until crumbly:

Set topping aside.

When potatoes are fork tender, remove from heat and drain.

Return drained potatoes to pot, and using a potato masher, mash potatoes well. Add eggs, sugar, vanilla extract, and margarine to mashed potatoes. Mash again, thoroughly combining all ingredients until mixed well. .

Add cinnamon or cinnamon sugar to taste. Mix well.

Add crumbled topping to potatoes. Bake at 350 degrees for 45 minutes.

Serve immediately, and enjoy!