SWEET POTATOES WITH WALNUTS AND BROWN SUGAR RECIPES

Steps:

• Preheat the oven to 350°F.Peel and roughly chop the Sweet Potatoes. Bring a pot of water to boil. Sprinkle some salt and throw in the sweet potatoes.Simmer for 15 minutes, or until they get fork tender. Drain the remaining water and allow the sweet potatoes to cool down. (If you're using canned mashed sweet potato puree, skip this step)
• To make the crumb Topping, combine Light Brown Sugar with Granulated Sugar, AP Flour, Cold Butter cubes, and chopped Walnuts. Use a pastry blender or a food processor or your hands to combine the butter with the flour and sugar, until you get pea-sized crumbs or the mixture is no longer powder-y. Keep some of the butter chunky and use it as it. When it will melt over the casserole, the topping will be extra crispy!Keep it in the freezer while you do the rest of the work so that the butter does not melt in the meantime.
• To make the Sweet Potato filling of the casserole, take the sweet potatoes in a large mixing bowl and use a potato masher or immersion blender or hand blender or stand mixer to blend the potatoes until smooth and lump free.Add the Melted Butter, Light Brown Sugar, Vanilla Extract, Whole Milk, Kosher Salt, Pumpkin Pie Spice, and Dried Cranberries. Whisk everything until it gets smooth and creamy. You can fold in half of the chopped Walnuts into this mixture and then add to the baking dish.
• Take a greased 9x13" pyrex Baking Dish. Pour the Sweet Potato Mix in it. Even it out, with the back of your spatula. Sprinkle the crumb topping, which you had made earlier. Even it out. Add more Walnuts on the top if you wish to (you can add marshmallows right now, if you want to) and pop it in the center of an oven for 35-40 minutes or until the top gets golden.Once done, serve hot.

Steps:

• Peel and cut sweet potatoes lengthwise in half; cut crosswise into 1/2-in. slices. Place in a 5-qt. slow cooker. Add 1/2 cup walnuts, brown sugar, cherries, syrup, cider and salt; toss to combine., Cook, covered, on low 5-6 hours or until potatoes are tender. Sprinkle with remaining walnuts.