SWEETS! POTATO CASSEROLE

Sweet Potatoes, Yams…whatever you call them, for most kids the unassuming orange fleshed spuds are portrayed as a mortal enemy of the tastebuds—pushed silently to the side of the plate and in some cases served on the sly to the patiently waiting furry family member under the table.

But, when prepared properly, root vegetable aficionados and picky eaters alike are quickly surprised by the power and depth of taste the unassuming sweet potato possesses. Our SWEETS! Potato Casserole is no exception. Smooth, creamy (and yes sweet) with a crunchy topping (thanks to the SWEETS! Sweet Potato Kettle Chips) this casserole could do double duty as a dinner side AND dessert.

Serve with ice cream on the side. We won’t judge.

WHAT YOU’LL NEED:

For topping:

1 5.5oz. bag of Uglies SWEETS! Sweet Potato Kettle Chips
1/2 cup flour
1/2 cup (packed) brown sugar
4 tbsp unsalted butter

For body filling:

4 large sweet potatoes
1/2 cup milk
1/4 brown sugar
4 tbsp. (melted) unsalted butter
1 tsp vanilla extract
1/2tsp salt
2 eggs

Sweet Potato Casserole Recipe Ingredients

LET’S DO THIS!

Peel and cut sweet potatoes into cubes (the smaller the cube, the quicker they will cook). Boil in a pot of salted water and cook for 15-20 min or until tender. Drain and cool.
While potatoes are boiling, preheat oven to 350º. Grease 2-quart baking dish with unsalted butter and set aside.
After sweet potatoes are cooled, mash potatoes until smooth.
Mix 4tbsp of melted butter, mashed sweet potatoes, milk, 1/4 cup of brown sugar, salt, vanilla and eggs in bowl. Once mixed thoroughly transfer into the pre-greased 2-quart baking dish.
For the crunchy topping, combine the 1/2 cup of flour, 1/2 cup of packed brown sugar, and 4tsp of butter in mixing bowl. Mix until consistency is lumpy.