Sweet Potato Casserole with Apple Cinnamon Topping

Sweet potato casserole made with healthful substitutes that still tastes fantastic. I LOVE the apple cinnamon streusel topping. This is my favored after a few years of making and taste-testing specific candy potato casseroles.

Ingredients

•           FOR THE CASSEROLE:

•           6 complete Medium Sweet Potatoes, Peeled And In Chunks

•           three whole Eggs

•           ¼ teaspoons Salt

•           ¾ cups Splenda (can Substitute Real Sugar Of Course)

•           ¾ cups Light Brown Sugar

•           1 Tablespoon Vanilla Extract

•           1 teaspoon Ground Cinnamon

•           three Tablespoons Milk

•           ¼ cups Whole Wheat Flour (can Substitute With AP Flour)

•           FOR THE TOPPING:

•           4 applications Instant Apple Cinnamon Oatmeal

•           2 Tablespoons Whole Wheat Or All-motive Flour

•           2 Tablespoons Light Brown Sugar

•           ½ cups Butter, Room Temperature

Preparation

1. Prepare the potatoes: I continually rinse the potato first. Then, using a vegetable peeler, peel the skins. Slice peeled potatoes down the middle, then slice the halves into half″ slices. Place into a massive pot. (If you don’t have a pot in an effort to preserve them all, you could divide between two pots). Cover potatoes with water to the top of the potatoes. Bring to a boil on excessive. Then kick the heat right down to medium-high and keep to boil until the potatoes are fork tender (this must take 10-20 mins – ensure to check with a fork).

2. Preheat oven to 350 tiers F. Drain potatoes. To avoid sweet potato explosions in my mixer, I positioned half of of the potatoes in the mixer and beat until broken up. Then upload the relaxation of the potatoes and beat on medium-low for approximately 30 seconds to 1 minute. It depends on how chunky or creamy you like them. I like them creamy.

3. Once the potatoes are crushed, add the ultimate casserole substances. The warmth of the potatoes will soften the butter. Beat for any other minute.

4. Place right into a 13×9 pan and bake for 25 minutes at 350 tiers F.

Five. In a small bowl, integrate oatmeal, flour and brown sugar. Add butter and blend till it looks like coarse crumbs. Put on pinnacle of the casserole and bake every other 10 minutes.

* You could make this beforehand of time the use of steps 1-three and then placed it within the refrigerator to bake the following morning.**

** I have used frozen mashed potatoes within the beyond and it does work. I could mix the topping in a separate bag to freeze one at a time after which each can thaw together earlier than assembling the casserole. Bake like normal after thawed.

*** You could make this using 7 medium candy potatoes in place of 6. I scaled it down to 6 due to the fact 7 tends to make my Kitchenaid mixer explode a touch.

 

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