Sweet potato streusel casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Large sweet potatoes | |
| ½ | cup | Butter |
| 2 | Large eggs | |
| ¾ | cup | Milk |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Nutmeg |
| ⅓ | cup | Old fashion oats, uncooked |
| ¾ | cup | Brown sugar, firmly packed |
| ½ | cup | Bourbon |
| ¼ | cup | Flour |
| ¾ | cup | Finely chopped pecans |
Directions
1). Bake potatoes until tender. Split; scoop pulp into large bowl, discarding skins. 2). Melt ¼ C butter and beat into potatoes. 3).
Beat in eggs, milk, ¼ cup brown sugar, bourbon, cinnamon, salt and nutmeg. 4). Spread into lightly greased 1½ quart broiler safe casserole. 5). COmbine remaining ½ c brown sugar, oats and flour in a small bowl. 6). Cut in remaining ¼ c butter until mixture is size of peas. 7). Stir in pecans. Sprinkle over potato mixture. 8). Bake in 350 oven for 30 minutes or until heated through. For crisper topping, broil 4-5 inches from heat for 3 min or until browned.
Submitted By ROBYN SATTLER On 04-14-95