I’m really, very lucky when it comes to food.
I am surrounded by people who are great cooks and bakers. My grandma and both of her daughters — my mom and my aunt — are masters in the kitchen. There is never a lack of delicious food at family gatherings because of them.
With Greg, I am even lucky. His mom and his sisters share a love of food, cooking and baking, too, and they make so many amazing things.
This recipe is from Greg’s mom. She made it two Thanksgivings ago and also a couple of times since. I am so in love with this dish, I just had to get the recipe.
I have always loved sweet potatoes. My grandma makes the best sweet potatoes — simply cubed, cooked and then sauteed in a little butter and brown sugar. So good. They have always been a favorite of mine.
And I’ll be honest. I’ve always been afraid of sweet potato casserole. I just love the taste of sweet potatoes so much, that, I’m afraid a lot of extras (marshmallows) will conceal the taste. And, something else you should know, I don’t love the word casserole.
But this — this slightly sweet, creamy, smooth dish is just so good. The topping is slightly crunchy and adds just the perfect flavor and texture to the sweet potatoes — which still taste like sweet potatoes.
I could have this dish with every meal for the rest of my life and be a happy girl.
I hope you enjoy it as much as I do. Thank you to Greg’s mom for such a delicious recipe!
Preheat oven to 350*. Grease a 9-inch baking dish or 12 ramekins, as shown in photos.
4 c. cooked sweet potatoes
1/3 c. sugar
3 Tbsp. butter, softened
2/3 c. milk
1 tsp. vanilla extract
Place ingredients in a bowl. Mix with a handheld electric mixer until smooth. Spoon mixture into baking dish or ramekins.
2/3 c. brown sugar
1 c. oats (I used old fashioned)
1/3 c. flour
1/2 c. butter, cubed
Combine ingredients in a bowl and, using the back of a fork or a pastry blender, mix the ingredients until “crumby.” Spoon crumb topping onto sweet potato mixture, either in a baking dish or ramekins.
If using a 9-inch baking dish, bake for 45 minutes in a preheated oven. For the ramekins, bake for 25 minutes, or until golden brown on top.