Crunchy Sweet Potato Casserole
5 med sweet potatoes (peeled and diced)
1 C butter
1/2 C sugar
1/2 C dk brown sugar
4 eggs, beaten
1 C milk
2 t cinnamon
1 t nutmeg
Topping: 2 C crushed cornflakes, 1 C chopped walnuts, 1/2 C dk brown sugar, 1/2 C butter, diced
Boil diced sweet potatoes in salted water until tender. Let cool. Smash / process until smooth.
Combine with remaining ingredients. Spread in a greased 9x13 baking dish.
Bake uncovered at 375 for 20 min.
Combine topping ingredients and sprinkle over potatoes. Bake 10 min. until topping is lightly browned.
From Taste of Home Thanksgiving 2008
And even though I have already posted these...I made a double batch of Kick Ass Green Bean Casserole, which seems a little too muchroomy, but we will see!
The Roasted Butternut Squash Lasagna used up the remaining butternut squash from my mom's garden. I used a large container of ricotta cheese, 2 packages of casserole ready (no-boil) lasagna noodles in a 11x14 pan. And I had about 2 C leftover squash cheese mixture and 2 leftover noodles to spare!
I love the holidays and my family!
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