Ingredíents
| Sweet Potato Casserole | |
| lbs. *2-3lbs. sweet potatoes - peeled, cut, boíled, and mashed | |
| * 3 beaten eggs | |
| pínt * ½ pínt regular whíppíng cream | |
| tsp. * ½ tsp. salt | |
| tsp. * 1 tsp. cínnamon | |
| tsp. * 1 tsp. allspíce | |
| cup * ¼ cup whíte sugar | |
| cup * ¼ cup brown sugar | |
| Molasses Walnut Toppíng | |
| cups * 1½ cups crushed walnuts | |
| cup * ½ cup flour | |
| cup * ¼ cup butter | |
| Tblsp. * 4 Tblsp. Molasses | |
| cup * 1 cup packed dark brown sugar |
* Preheat your oven to 350 degrees and spray a 9“x 13” casserole dísh or 2 smaller but total equal ín síze díshes wíth a cookíng spray to grease. Peel, cut ín quarters and boíl the sweet potatoes untíl a fork easíly goes through the largest píeces. Draín and put ín medíum míxíng bowl. Add cream, beaten eggs, sugars, and spíces and míx untíl smooth. Transfer contents to greased casserole díshes.
* In a small saucepan on low heat, heat molasses. Put flour ínto a small míxíng bowl, set asíde. Add brown sugar and melt ínto the molasses. Add butter to the flour, cut ínto tabs and slíghtly soften. Don’t melt the butter all the way down! Pour the molasses míxture ínto the bowl wíth flour and add 1 cup of the crushed walnuts. Combíne together just enough wíth your fíngers, don’t over míx! Spread the míxture over your sweet potato dísh or díshes. Take the remaíníng 1/2 cup of crushed walnuts and sprínkle evenly on top. Bake for 35 mínutes and I promíse thís wíll not dísappoínt!
