sweet potato heaven

This sweet potato casserole is so delicious that I make it about once a week from October through March. 

 Best breakfast!

Best breakfast!

Really.

I make it so often that I don't really measure the ingredients . . . which for me adds to the heavenliness of the whole thing, as it makes it super quick to whip up. 

The recipe is quite forgiving, spacious, and flexible.

All the ingredients are per one chubby (see below) sweet potato. One potato gives you a bread pan's worth of casserole; two fill a pie plate; three fill a bigger (9ish to 13inch) dish.

 I can't quite wrap my smallish hand around a chubby sweet potato, which is about as long as two of my hand-widths put together.

I can't quite wrap my smallish hand around a chubby sweet potato, which is about as long as two of my hand-widths put together.

ingredients

Note: all ingredients are per one chubby sweet potato. For two potatoes, double these. For three, triple. Etc.

1 or 2 eggs

1 T melted butter or coconut oil

1 good splash of milk (not quite but around 1/4 cup)

1 small splash of vanilla (about 1 teaspoon)

1 generous pinch of salt

Plenty of spices - cinnamon, nutmeg, cloves, allspice, cardamom, really in any combination - between a teaspoon to Tablespoon depending on your preference

Some sweetness - sugar or brown sugar or maple syrup - to taste. Anywhere between 1 to 4 Tablespoons per potato is where I roll.

And for the topping:

A handful of chopped nuts (I use pecans and almonds)

Half a tablespoon of melted butter or coconut oil (I prefer butter)

A tablespoon of maple syrup or sugar

A generous sprinkle of cinnamon

directions

Wash your sweet potatoes, stab them a couple times with a fork, and bake them at 350 until they are bubbling out sugar and very squishy to the touch. (Be sure to line your cookie sheets with parchment or Silpat!)

After your sweet potatoes are cool enough, you'll be able to pinch and peel the skin right off of them.

Put the potatoes in a large bowl and smash them up with a fork. It's fine to leave some chunks, if you're into that sort of thing.

Now, add in all the above ingredients, remembering to multiply each one by the number of sweet potatoes you're using. (3 potatoes = 3 eggs, 3 T butter, etc.)

Stir everything up until well combined, and pour into an appropriately-sized dish.

In a small bowl, mix up the topping ingredients, then sprinkle over top of your sweet potato filling.

I prefer that the nuts generously cover the potatoes, and often mix up a little more topping if the first batch seems at all sparse.

Now

Bake at 350 for 15-30 min (around 15 for 1 potato; around 30 for 3).

Enjoy!