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Sweet potatoes are not only an excellent source of Vitamins C and E, beta carotene, folic acid, potassium and fiber; they are DELICIOUS! This holiday, make a sweet potatoe dish like grandma used to or start your own holiday tradition with a new recipe twist like this sweet potatoe and apple casserole that will have your dinner guests asking for seconds. The brown sugar and maple syrup, almost turns this dish into a dessert - not for everyday perhaps, but just the thing for a holiday treat.
- 2 eggs
- 236.59 ml granulated sugar
- 177.44 ml butter, softened
- 118.29 ml evaporated milk
- 4.92 ml vanilla
- 2.46 ml freshly grated nutmeg
- 2.46 ml ground cinnamon
- 0.25 ml salt
- 709.77 ml fresh sweet potatoes (scrubbed, steamed, peeled and mashed)
- 354.88 ml apple pie filling
- 59.14 ml Bourbon
- 118.29 ml brown sugar
- 78.07 ml flour
- 29.58 ml butter
- 118.29 ml walnuts, chopped and toasted
- 44.37 ml maple syrup
- Combine all ingredients except those for topping in a large mixing bowl. Using electric mixer, beat until smooth.
- Spoon sweet potatoe mixture into a greased 2-quart casserole. Set aside.
- In a small mixing bowl, combine the brown sugar and flour. Using a pastry blender or a fork, cut in the butter until the mixture is the consistency of cornmeal. Stir in the toasted walnuts.
- Sprinkle topping over sweet potato casserole; drizzle with maple syrup. Bake at 350 degrees for 45 minutes, or until bubbly.