I swear there are sweet potatoes under all this tasty streusel topping and mini marshmallows! This is a new recipe I tried this year and I will definitely be using it for years to come.
So there we are, family and friends sitting at the Thanksgiving table passing our plates around, piling on ridiculous amounts of food onto each others’ plates. I get our friend, Anson’s plate and he says very matter-of-factly, “No sweet potatoes please, I don’t eat sweet potatoes.”
Immediately, I go into mommy mode. What do you mean no sweet potatoes? I spoon one little piece of it onto his plate anyway and he reluctantly tries it. Right away, he passes his plate back to me and smiles, “Can I have more sweet potatoes please?”
I had to laugh! Talk about eating his words…………
Chunky Sweet Potato Casserole
4 large cans (29 oz) sweet potatoes, drained
3/4 cup oats
3 tablespoons flour
3/4 cup packed brown sugar
1 1/2 teaspoons cinnamon
1/3 cup butter, melted
1 cup chopped walnuts
Cut larger sweet potato pieces into small chunks. Prepare 9×13 baking dish with cooking spray, then pour in the potatoes. Mix the topping ingredients by hand. Sprinkle on top.
Bake at 350°F for 30 minutes.
Sprinkle marshmallows on top, then bake 5 more minutes.