Cooking Instructions
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Step 1
Transfer
Sweet Potatoes (10)
to a large pot and submerge them in cold water. Bring the pot to a boil and boil the sweet potatoes until they are fork tender for about 15 minutes or so. Drain them and dump them into a large mixing bowl.
Step 2
Add the
Butter (60 g)
and lightly mash everything together with a fork. Then add the
Dark Brown Sugar (135 g)
,
Ground Cinnamon (3 g)
,
Ground Nutmeg (1 g)
,
Salt (1 pinch)
,
Milk (120 mL)
and
Eggs (2)
. Use a hand mixer to whip them together thoroughly and make the mixture fluffy.
Step 3
Preheat the oven to 350 degrees F (180 degrees C) and get out a 9 x 13 baking dish. Spray it with cooking oil.
Step 4
Turn out the sweet potato mixture into the pan and spread it out evenly, smoothing out the top. Then make the easy topping. Stir the
Walnuts (125 g)
,
Dark Brown Sugar (145 g)
,
Ground Cinnamon (1 g)
,
Salt (1 pinch)
,
Butter (75 g)
, and
Vanilla Extract (2 mL)
together thoroughly in a bowl until it is a sticky glaze. Evenly pour it over the sweet potato mixture, using a spoon to spread it out thinly.
Step 5
Bake the casserole for 45 minutes, until completely set. Let it cool for a couple of minutes, then serve immediately! It can also be assembled ahead the day before, covered and then baked the day of.
