Fancy Sweet Potato Casserole

Sweet potato casserole…yummers. This recipe is pretty much the regular one when it comes to sweet potatoes. Why mess with a perfectly good thing? Where this one gets fancy is the topping. It’s an oh-so-good oatmeal coconut pecan crumble.

With LOVE from Texas,
The Pint-Sized Mayo

Fancy Sweet Potato Casserole

Yields one 9″ x 13″ pan

Ingredients for the sweet potatoes:

• 3.5 cups (4-5 whole potatoes) of sweet potatoes, peeled and cubed
• 1 cup granulated white sugar
• 1/4 cup brown sugar
• 2 large eggs, beaten
• 1/2 teaspoon salt
• 1.5 tablespoons ground cinnamon
• 1/2 teaspoon nutmeg
• 4 tablespoons (1/2 stick) unsalted butter
• 1 teaspoon vanilla extract
• 1/2 cup evaporated milk

Ingredients for the oatmeal coco-pecan topping:

• 1/2 cup old-fashioned oats
• 1 tablespoon all-purpose flour
• 1/2 tablespoon cake flour
• 1/2 cup chopped pecans
• 1/2 cup sweetened, flaked coconut
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 4 tablespoons (1/2 stick) unsalted butter, softened
• 1.75 cups marshmallows

Directions:

Preheat oven to 325°F, and spray a 9″ x 13″ baking pan with non-stick cooking spray.

Place a large pot of water over high heat and bring to a boil. Reduce to medium and cook the sweet potatoes until fork tender. Drain and then mash to the consistency you like.

Add sugars, eggs, salt, cinnamon, nutmeg, butter, vanilla, and milk and mix well. (I usually premix this stuff in a bowl minus the butter while I’m waiting for the sweet potatoes to cook in the boiling water.)

Spread mixture evenly into the prepared pan.

For the topping, combine oats, flours, pecans, coconut, sugar, cinnamon, nutmeg, and salt in a bowl. Mix to thoroughly combine. Add in softened butter, and with your hands, combine and clump it together.

Sprinkle the crumble on half of the sweet potatoes, and then add the marshmallows to the other half. (I like to make a little design with them. :D)

Place in preheated oven and bake for 20-25 minutes, or until crumble is golden and marshmallows are gooey. Serve warm with the rest of your Thanksgiving feast!

Enjoy!!

“I’m a sweet eater. I love lemon pie and sweet potato pie.” – Claude Williams

Chipotle Sweet Potato Fries

Sweet potatoes…make healthy fries! This is a healthy alternative to your french fry craving and is one of my husband’s faves. Enjoy the yumminess!

With LOVE from Texas,
The Pint-Sized Mayo

Chipotle Sweet Potato Fries

2 Servings

Ingredients:

• 1 medium sweet potato peeled
• 1/2 tablespoon olive oil
• 1 teaspoon cornstarch
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• pinch salt and black pepper
• 1 large egg white

Directions:

Preheat oven to 425˚F and prepare a baking sheet with a layers of foil and parchment paper.

Cut the ends off the sweet potato, stand on an end, and cut potato into 1/4″ slices. From there, cut each slice into 1/4″ strips. Place fries on a baking sheet covered in parchment paper and toss with olive oil. In a small bowl whisk together the spices and then the egg whites until the egg white becomes bubbly. Pour over fries and toss one more time. Smooth fries out into a single layer.

Bake for 15 minutes and then flip fries over, return to oven and continue to bake for an additional 15 minutes. Reduce heat to 200 degrees and let the fries dry for another 15 minutes. Remove from oven and serve with your favorite dipping sauce!

Enjoy!!

” My dream is to become a farmer. Just a Bohemian guy pulling up his own sweet potatoes for dinner.” – Lenny Kravitz