Sweet Potato Casserole

Ingredients

Filling

2 large sweet potatoes 

1/4 cup butter, softened 

1/2 cup brown sugar 

1/8 cup granulated sugar 

1 egg

1/4 cup whole milk 

1/2 tablespoon vanilla extract 

1/8 teaspoon salt

Topping

1/2 cup coconut

3 TBSP brown sugar

1/2 cup chopped pecans

2.5 TBSP flour

2.5 TBSP cup melted butter

Directions

1. Preheat oven to 425°F. Wash and thoroughly dry outside of sweet potatoes. Use fork to poke holes in the sweet potatoes. Wrap in aluminum foil and place on an aluminum foil lined baking sheet. Bake for 1 1/2 hours; remove and allow to cool until you can easily remove the skins, about 30 minutes.

2. Preheat oven to 350°F. Grease a small baking dish with cooking spray; set aside. In the bowl of a mixer or with an electric hand mixer, beat sweet potatoes on medium-high until they become smooth, about 2 minutes. Add butter, brown sugar, and granulated sugar; mix until fully combined. Add eggs, milk, vanilla, and salt; beat on medium high until the mixture is fully homogenous. Pour into prepared baking dish.
 
3. Combine topping ingredients and sprinkle onto the sweet potatoes. Bake for 25 minutes or until the top is golden brown.

Rice Krispies Treats

INGREDIENTS 

1 stick of butter

2 10 oz bags on marshmallows

1 12 ox box of Rice Krispies 

2 tsp vanilla extract

DIRECTIONS

1. Spray cooking spray on the following: Dutch oven, large spatula, 13”x9” pan, and large sheet of wax paper. (Do this over the sink so that cooking spray doesn’t get on the floor).
2. Add butter & marshmallows to the Dutch oven and heat over medium to medium-lowest, stirring occasionally with the greased spatula.
3. Once the marshmallows have melted, remove from heat; stir in vanilla.
4. Add the cereal to the marshmallows and carefully fold to combine.
5. Dump the combined mixture into the greased pan. Place the greased sheet of wax paper over the mixture and use it to pack it firmly into the pan.