• 4 pounds sweet potatoes (about 4–5 large)
  • 2 tablespoons butter, melted, divided
  • ¼ cup 1% milk
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon, divided
  • ¼ teaspoon salt
  • 1 tablespoon honey
  • 1¼ cups old-fashioned oats
  • ¾ cup chopped pecans

 

Directions:

  • Preheat oven to 375°F. Bake sweet potatoes on a foil-lined baking sheet for 1 hour or until tender. Let stand until cool enough to handle.
  • Peel sweet potatoes and mash in a large bowl. Stir in 1 tablespoon butter, milk, eggs, vanilla, 1 teaspoon cinnamon and salt. Spoon into a lightly greased 11-by-7-inch baking dish.
  • In a medium glass bowl, stir together 1 tablespoon butter, honey, oats, pecans and remaining 1 teaspoon cinnamon. Sprinkle over casserole. Bake for 30 minutes, until golden brown and heated through.
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