Sweet Potato Casserole

This recipe was altered from the Pioneer Woman recipe found here: http://thepioneerwoman.com/cooking/if_you_think_you_dont_like_sweet_potatoesthink_again/

Feeds: 20 people for a Brubaker Cabin Thanksgiving 2016

Prep time: 45 minutes; I did mine in stages. I baked and peeled the potatoes the day before.

Cook time: around 30 minutes or until the topping is browned and crunchy

Ingredients

Casserole Portion

6 - 8 large sweet potatoes

1 - 2 cups of white sugar (depending on how sweet you want it and how many potatoes you use)

2 cups of milk (I used skim)

4 whole eggs

2 teaspoons of vanilla extract

1 teaspoon of salt

Topping

1 - 2 cups of brown sugar

1 - 2 cups of granola

1 cup of flour

1 1/2 sticks of butter chilled and cut into small squares

Directions

Step 1: Wash medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes.

Step 2: When they are finished cooking slice them open and scrape out the flesh into a large bowl. I did this while they were still hot so that they could slide right out of the skins. I held the hot potatoes with a silicone hot pad.

Step 3: Cut up the potatoes into chunks and the start mashing them.

Step 4: Add 1 cup of (regular granulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.

Step 5: In a separate bowl, add brown sugar, granola, flour, and 1 1/2 stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.

Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.

Bake in a 400-degree oven for 30 minutes, or until golden brown.