Sweet Potato Casserole

Sweet Potato Casserole with a crunchy oatmeal and walnut crumble... and of course marshmallows!

Ingredients:

• 3 to 4 large sweet potatoes- peeled and cubed

• 1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish

• 1/2 cup heavy whipping cream or half and half

• 1/4 cup brown sugar

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon kosher salt

• 2 large eggs

Topping:

• 1/2 cup all-purpose flour

• 1/2 cup brown sugar, packed

• 1/2 cup of oatmeal

• 1/2 stick (4 tablespoons) unsalted butter, melted

• 1/2 cup chopped walnuts or pecans

• Marshmallows

Directions:

1. For the sweet potatoes: Add cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender about 15 to 20 minutes. Drain the potatoes.

2. Preheat the oven to 350 degrees F. Butter a 2-quart baking dish. Mash the potatoes and whisk in the butter, cream, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.

3. For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the walnuts and oatmeal. Spread the mixture over the top of the sweet potatoes in an even layer. Add marshmallows on top as desired. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

"Sweet, crunchy, and buttery! You can’t go wrong!”