Sweet Potato Casserole

This Sweet Potato Casserole remake packs in creaminess and a great depth of flavor using Greek yogurt and vanilla beans.  The nut topping with a touch of maple syrup provides just the sweet crunch the casserole needs.

4 ½ lbs sweet potatoes

1 cup of unsweetened almond milk or skim milk

2 vanilla beans

2 Tbsp plain Greek yogurt

¾ tsp ground cinnamon

¾ tsp salt

½ tsp nutmeg

¼ tsp white pepper

Topping

1 1/3 cup of oats

1 cup chopped pecans or walnuts

½ cup All Purpose Flour

¼ tsp Cinnamon

¼ tsp salt

5 Tbsp transfat free margarine

1 Tbsp maple syrup

Preheat oven to 375 degrees.  Bake Sweet Potatoes.

Steep vanilla beans in milk – which means warm the milk and let the vanilla beans soak while potatoes bake.

Mash potatoes to your favorite level of chunkiness.

Remove vanilla beans from milk.  Combine potatoes, milk, yogurt and spices until smooth.  Pour into a 9×13 baking pan sprayed with cooking spray.

In a separate bowl, combine the topping ingredients and sprinkle over potato mixture.

Bake at 375 degrees for 20 minutes.