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| Sweet Potato and Date Casserole |
"The sweetness of dates goes hand in hand with the smoothness of sweet potatoes and the crunchy topping. Get good quality dates, it makes a big difference. Popular dish at Thanksgiving and never any leftovers!"
Ingredients :
- cooking spray
- 2 cups mashed sweet potatoes
- 1 cup pitted, chopped dates
- 3/4 cup brown sugar
- 2 eggs, beaten
- 1/2 cup butter, melted
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granola cereal
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- 1/3 cup all-purpose flour
- 1/3 cup butter, melted
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 50M |
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- Preheat oven to 425 degrees F (220 degrees C). Spray a 2-quart baking dish with cooking spray.
- Stir sweet potatoes, dates, 3/4 cup brown sugar, eggs, 1/2 cup melted butter, cream, vanilla extract, cinnamon, and nutmeg in a bowl until thoroughly combined. Spread the mixture into the prepared baking dish.
- Bake in the preheated oven until hot, about 20 minutes.
- Mix granola cereal, 1/2 cup brown sugar, pecans, and flour in a bowl until the mixture is crumbly; pour 1/3 cup melted butter into granola mixture and stir to combine. Sprinkle the granola topping over the sweet potatoes.
- Bake until topping is lightly golden brown, about 15 more minutes.
Notes :
- You can used canned sweet potatoes to cut back on prep time. Additionally, you can substitute skim milk for cream to reduce the calories and fat content.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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