Shelly's Recipe

SWEET POTATO STREUSEL CASSEROLE

Category: Sweet Potatoes

4 large sweet potatoes
1/2 cup butter, divided
2 large eggs
¾ cup milk or heavy cream
1/4 cup packed brown sugar
1/2 cup whiskey
1 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg

Topping – choose from one of the following
Oat:
1/2 cup old fashioned oats, uncooked or coconut
1/2 cup brown sugar
1/4 cup flour
4 tbsp butter
¾ cup pecans, chopped fine

Praline:
2/3 cup light brown sugar
1 cup flour
1/2 tsp ground cinnamon
6 tbsp butter, melted
1 tsp vanilla extract
1 cup finely chopped pecans
1 cup miniature marshmallows

Bake potatoes until tender. Split open; scoop pulp into a large bowl, discarding skins. Melt 1/4 cup butter, beat into potatoes. Beat in eggs, milk 1/4 cup brown sugar, and next 4 ingredients. Spread evenly into a 1 1/2 quart casserole dish.

Combine topping in a small bowl until mixture is size of small peas. Stir in pecans and/or marshmallows. Sprinkle evenly over potato mixture.

Bake at 350 for 30 minutes or until heated through. For a crispier topping, broil 4-5” from heat source for 3 minutes or until browned and bubbly. Serves 6-8

Note: Can serve as a casserole or reserve shells and serve as twice baked potatoes.