3cupsplain mashed sweet potatoes, about two large sweet potatoes
1/2cupgranulated sugar
1/3cuplight brown sugar, packed
3large eggs, at room temperature
1/2cupwhole milk
4tablespoonsunsalted butter, very soft
1/2teaspoonsalt
1/2teaspoonground cinnamon
2teaspoonsvanilla extract
For the crunchy almond topping:
1cuplight brown sugar, packed
1teaspoonground cinnamon
1/8teaspooncloves
1/4teaspoonground nutmeg
1cupalmonds, chopped
6tablespoonsall-purpose flour
4tablespoonsunsalted VERY cold butter
Instructions
For the sweet potato filling:
Preheat oven to 325 degrees (F).
Lightly grease a large oven-safe casserole dish; set aside. In a large bowl combine the mashed sweet potatoes, sugars, eggs, milk, butter, salt, cinnamon, and vanilla; using a whisk, beat until well combined and completely smooth. Pour the mixture into prepared casserole dish and set aside.
For the crunchy almond topping:
In a small bowl combine the brown sugar, cinnamon, cloves, nutmeg, almonds, and flour, mix well to combine. Cut in the butter using two forks or your fingers until the mixture resembles a course meal; sprinkle evenly over the sweet potato mixture.
Bake, uncovered, for 50 minutes. Serve warm.
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature