2 16oz. cans sweet potatoes
3/4 c. butter
1/2 tsp. salt
1/2 c. milk
1 c. sugar
3 eggs
1/2 tsp. vanilla
Topping
1 c. brown sugar
1/4 c. butter
1/3 c. flour
1/2 c. nuts
1/2 c. oatmeal
2 tsp. cinnamon
Directions:
This was the signature dish for my Aunt Jenn's "Year of the Sweet Potato" and a big hit at Thanksgiving Dinner 2009. It's like pumpkin pie without the crust. Fantastic!Note: Double this recipe for a crowd at the Thanksgiving table - use a 9x13 pan.
Note: Make it a day ahead and refrigerate before baking.
Preheat oven to 350°.
In a medium saucepan, heat canned sweet potatoes to a boil. Drain and place in large bowl. Mash with butter, as for mashed potatoes, using a potato masher or a hand mixer.
Stir in sugar, salt, eggs, milk, and vanilla. Mix well. Pour into ungreased 9-inch square pan.
In a medium bowl, mix together brown sugar, butter, flour, and cinnamon. Use your fingers to work together the mixture until crumbly, like a streusel topping. Then stir in nuts (I like chopped pecans). Spread on top of potatoes in pan.
Bake at 350°F for 40 min.
Submitted by Gretchen Grant Contributed on: and modified on Thursday April 29th, 2010
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