2cupsPost Honey Bunches of Oats® cerealany variety
2tbspmelted butter
2tbspbrown sugar
1/2cupchopped pecans or walnuts
Instructions
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
Pierce skin of sweet potatoes in a few places. Place on prepared baking sheet. Bake for one hour or until potatoes test done (soft when squeezed in the center).
At this point, sweet potatoes may be skinned and refrigerated until final preparation.
Preheat oven to 350 degrees F. Spray or grease a shallow 1 1/2 or 2 quart baking dish (11 x 7 is a good size).
In a large bowl, combine sweet potatoes, milk, 2 tbs. melted butter, brown sugar, cinnamon, nutmeg and eggs. Beat at low speed for about 1 minute, or until well combined.
Pour sweet potato mixture into prepared baking dish.
In another bowl, combine all topping ingredients and distribute evenly over the top of the sweet potato mixture. Cover with aluminum foil and bake for 20-25 minutes.
Remove foil or cover and bake for an additional 10-15 minutes until nuts are slightly toasted.
Serves 6-8
Notes
NOTE: I used Post Honey Bunches of Oats® Raisin Medley since I thought it would add some dimension to the casserole.