I feel like I have been a real runner recently. This potato casserole does not make that notion go away, either. Lots of bananas, potatoes, and other power foods for me... which is good, I guess, because all of these are cheap and healthy! I have never eaten so many baked potatoes in my life. I'm so grateful that there are so many things that a person can put on a potato- my personal favorite is barbeque sauce. Sometimes I like to add caraway seeds or pepper, but there's always bbq sauce. It's quite good...
You might end up with a bit extra topping, like I did. It's good on lots of things- or you could just make another casserole. That's what I'm doing.
Traditional Sweet Potato Casserole
Adapted from All Recipes
4-5 large sweet potatoes
½ cup packed brown sugar
½ cup chopped walnuts
½ cup shredded coconut
1/3 cup natural applesauce
1/2 cup white sugar
1/4 cup milk or silk
Nutmeg, to taste
1/2 teaspoon salt
Wash and prick the potatoes with a fork. Microwave until tender, and allow to cool.
Meanwhile, mix the brown sugar, walnuts, coconut, and applesauce in a bowl, and set aside.
Preheat the oven to 350.
When the potatoes are cool, remove the pulp and mash in a large bowl. Discard the skins.
Combine sugar, eggs, milk or silk, nutmeg, and salt with the mashed sweet potatoes. Optionally beat with an electric mixer (preferred), or mix well with a potato masher or fork.
Put the potatoes in a casserole dish coated with nonstick spray, and top with nut mixture. Bake for 35 minutes, until heated through.