Side Dishes
Side Dishes

Sweet Potato Casserole with Hazelnut Crumble

Sweet Potato Casserole with Hazelnut Crumble
15 min
40 min
12 servings, 1/2 cup per serving
  • For a great side dish that doesn’t taste like dessert, we opted for less sugar and less butter. We also swapped out marshmallows for a crunchy hazelnut crumble topping. The topping plays up the natural flavor of this superfood!
Key Ingredients
  • Nonstick cooking spray
  • 2 1/2 pounds sweet potatoes, peeled and cut into chunks (about 8 cups)
  • 1/4 cup granulated sugar
  • 1/4 cup Coffee mate® natural bliss® Hazelnut Flavor All-Natural Coffee Creamer
  • 3 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup hazelnuts, toasted, skins removed and chopped
  • 3 tablespoons packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon butter, melted
Make It
Step 1
Preheat oven to 350° F. Spray 2-quart casserole dish with cooking spray.
Step 2
Place potatoes in large saucepan; cover with water. Bring to a boil. Reduce heat to medium-low; cook for 15 to 20 minutes or until fork tender. Drain; return to saucepan or mixing bowl and cool for 5 minutes.
Step 3
Add granulated sugar, Coffee mate natural bliss Creamer, 3 tablespoons melted butter and salt to saucepan with sweet potatoes. With handheld mixer, beat until smooth. Add eggs; beat until incorporated. Pour mixture into prepared casserole dish.
Step 4
Combine nuts, brown sugar and flour in medium bowl; stir in 1 tablespoon butter. Sprinkle over top of casserole.
Step 5
Bake for 25 to 30 minutes or until heated through and bubbly. Remove from oven.
Step 6
Preheat broiler. Broil casserole for 30 seconds or until top starts to brown. Cool slightly before serving.
Cook’s Tip:
To toast hazelnuts, place in a dry skillet over medium heat, shaking pan or stirring occasionally, for 10 minutes or until fragrant. While nuts are still warm, wrap them in a kitchen towel and rub vigorously to remove the skins. It’s okay if a few skins cling to the nuts.
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