This recipe is a family favorite. I’ve already made it twice this Thanksgiving season! I remember on our first Thanksgiving as a newly married couple away from our families, my husband called his mom for the recipe she always used to make at the holidays. That’s his handwriting below and as you can see, the recipe card has grown worn since I pull it out year after year, adding a few notes as I tweak it a bit, and put a few more food splatters appear on it!
We like our sweet potato casserole with the crumbly sweet topping, which makes it taste like a dessert! Doesn’t it always seem like you never get quite enough of the crumble when you plate up a serving from the casserole dish? I want a bite of crumble with every forkful! Well, this year I decided to personalize the casserole with individual servings using ramekins. I can make each dish “to order”, leaving out the nuts for my son (sister is rolling her eyes), or if someone likes the traditional marshmallows on top, those can be added easily.
Recipe – Preheat oven to 350
Ingredients:
3 cups cooked mashed sweet potatoes – for canned, use approximately 3 – 16 oz cans (drained and rinsed); if fresh, use about 5 medium sized potatoes.
1/4 – 1/2 cup sugar
4 Tablespoons butter
2 eggs, beaten
1 teaspoon vanilla
1/3 cup milk
Mix all the above together using an electric mixer. Put into a 9″ x 13″ casserole or ramekin dishes (I used 6 with 1 cup of filling in each dish).
Topping:
I doubled this so I could have leftovers to make it again
1/2 cup brown sugar
1/2 cup flour
1/3 cup butter at room temperature
1 cup chopped walnuts
Mix together, and pour on top. Bake for 25 minutes
Can you tell which serving is sans nuts? Hint: it’s one of the green ramekins.
What about now?? Yep, the one up front!
Everyone liked the idea of having their own casserole. It didn’t take up room on an already full plate and each bite was full of scrumptious crumble!
The Foodie Affair 