SWEET POTATO CASSEROLE W/ WALNUT CRUNCH TOPPING | Easy DIY Demonstration Recipe

~DELICIOUS~ SWEET POTATO CASSEROLE W/ WALNUT CRUNCH TOPPING...a popular side dish for Thanksgiving Day, Christmas Day, Easter Day, or any day of the year. Make it a new HOLIDAY food tradition, or not!! Deronda demonstrates how easy it is to make!! Recipe below...

SWEET POTATO CASSEROLE W/ WALNUT CRUNCH TOPPING

Preheat oven to 400 degrees F.

Bake...

4 large sweet potatoes or yams

for 1 hour and 15 minutes, or longer depending on the potato size. Remove from oven. Cool 10-15 minutes. Use a spoon to scoop out potato from their skin (about 3 cups) and place in a large mixing bowl.

ADD...

• 2 eggs
• 1/4 cup granulated sugar
• 1/2 cup evaporated milk, or substitute with whole milk
• 1 teaspoon salt, optional
• 1 teaspoon pure vanilla extract
• 1/3 cup butter, melted

Beat ingredient with hand mixer for 1 minute. Pour SWEET POTATO mixture into a lightly greased 13" by 9" baking dish. Set aside.

In a medium size mixing bowl add...

• 1/2 cup walnuts, chopped
• 1/3 cup butter, melted
• 1/2 cup sweetened coconut
• 1/3 cup all-purpose flour
• 1 cup brown sugar, lightly packed

With a folk toss together brown sugar, flour, walnuts, sweetened coconut. Add melted butter. Toss well. Sprinkle evenly on top of sweet potato mixture.

Bake in a preheated 350 degree F. oven for 45-50 minutes.

Serve!!

TIPS: This recipe can be made the night before. Refrigerate SWEET POTATO mixture separate from crunchy walnut topping. Bring both to room temperature for 30 minutes, before assembling SWEET POTATO mixture and CRUNCHY WALNUT TOPPING in prepare baking dish and bake!!

~ENJOY your SWEET POTATO CASSEROLE W/ WALNUT CRUNCH TOPPING!!