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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This recipe was adapted from another recipe I used to make as a cook. It can be stored in the fridge for up to a week and reheated to taste just as good (In fact, that's what we did at our restraunt!) Preparation time includes baking the oat topping. When mashing, I suggest to mash by hand to get the right texture. When I have mashed with an electric mixer, it turns out more like baby food. Yams can also be used instead of sweet potatoes. Ingredients:
1 (96 ounce) canned sweet potatoes, drained |
1/2 cup brown sugar |
1/2 cup butter, melted |
1/2 cup sugar |
1 1/2 teaspoons cinnamon |
1/2 cup brown sugar |
1/2 cup rolled oats |
1/2 cup flour |
5 tablespoons butter, melted |
Directions:
1. Preheat oven to 425 degrees.
2. Mix oat topping ingedients and place in a greased 9x9 pan.
3. Place in oven for 8 minutes stirring at 4 minutes and every couple minutes after to break it into chunks.
4. Take out of oven and allow to cool.
5. Pour sweet potatoes into a 9x13 pan greased with a nonstick spray.
6. Sprinkle brown sugar and oat topping across the potatoes.
7. Pour butter over the top.
8. Cover pan with aluminum foil and place in oven for 15 minutes.
9. Mix together sugar and cinnamon.
10. After potatoes are done cooking, take out and sprinkle cinnamon-sugar mixture over top.
11. Mash the potatoes by hand leaving slightly chunky.
12. Serve in a new dish.
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