Sweet Potato Casserole

By mariannefeldman

Adapted from Joey's Mom - Cooper Union
Changes as noted to make "healthier"

Ingredients

• Topping:
• 3 cups baked sweet potatoes
• 1 cup sugar-change to 3/4 cup - can use less
• 1/2 cup butter, softened (1 stick)-change to 3/4 stick (Smart Balance: 3/8 cup)- (can use less -for 3x recipe use 2 sticks)
• 1 teaspoon vanilla extract
• 1/3 cup milk
• 1 egg
• 1 cup brown sugar - use less-change to 3/4 cup
• 1/2 cup butter (1 stick)-change to 3/4 stick (Smart Balance =3/8 cup)-for 3x recipe use 2 sticks)
• 1/2 cup flour
• 1 cup chopped pecans or almonds
• For vegan: replace butter with vegan Smart Balance, replace milk with soy milk, leave out eggs
• For Amy: use vegan Smart Balance, alternative milk, replace sugar with half the amount of fructose

Details

Servings 1

Preparation

Step 1

Roast sweet potatoes til tender & allow to cool
Mash sweet potatoes & remove stringy pieces that accumulate around mixer paddle; add sugar, butter, eggs, vanilla & milk, continue to mash til smooth.
Put mixture into greased pan

Crumble together: brown sugar, butter & flour; mix in nuts; sprinkle over potato mixture

Bake @350 for about 25 minutes