The Holidays are fast-approaching! It's time to add another delicious recipe to our Turkey Day Tool Belt! Checkout this recipe for Sweet Potato Casserole.

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Shopping List:
2 lbs Sweet Potatoes
1/2 cup white sugar
1/2 cup brown sugar
pinch of salt
pinch of nutmeg
1 teaspoon cinnamon (season to taste)
1 tsp lemon zest
2 tbsp all purpose flour
1/2 tsp vanilla extract
1/2 cup whole milk or half & half
4 tbsp butter
2 beaten eggs

Topping:
1 Cup crushed pecans
5 tbsp melted butter
1 cup brown sugar
salt and cinnamon to taste

Directions:
Puncture potatoes all over with a fork or sharp knife and roast in the oven at 350 degrees for 45-60 minutes or until fork tender. Preheat oven to 325. Once potatoes have cooled enough to handle safely, cut them in half and remove the potatoes from the skin, into a mixing bowl. Begin mashing the potatoes with a fork or potato masher. Add white and brown sugar, salt, nutmeg, cinnamon. Use hand mixer for smoother consistency if desired. Mix in butter and milk/cream. Add lemon zest and vanilla extract. Taste and adjust seasoning to your preference! Once the seasoning is just right, add your flour and mix to combine. Next, mix in your beaten eggs - set aside.

Make your topping by adding the pecans to a mixing bowl with flour, melted butter, brown sugar, salt, and cinnamon.Mix until it forms a crumble and is coated well in the butter. Pour sweet potato mixture into your casserole or baking dish and top with either your pecan crumble or marshmallows. Bake at 325 for about 30 minutes or until browned and bubbly.

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