Sweet Potato Casserole with Blackberry Farm Grain and Nut Granola

Our Grain and Nut Mix was one of the very first pantry products we packaged for sale at Blackberry Farm due to our guest’s overwhelming appetite for the crunchy treat. Years later, we still find new ways to incorporate the granola into our recipes and this sweet potato casserole, topped with our Grain and Nut Mix is a beautiful addition to a fall and winter table.

Serves 6-8

• 4 large sweet potatoes (about 4 pounds)
• ½ cup butter, softened
• ½ cup sugar
• 1 cup plain yogurt
• 2 eggs, beaten lightly with a fork
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon fresh grated nutmeg
• 1 cup Blackberry Farm Grain and Nut Mix

Preheat oven to 400°F

Grease an 8 x 8 (or similar size) casserole dish with 2 tablespoons of the softened butter.

Rinse the sweet potatoes, place them on a baking sheet and pierce them a couple of times with a fork. Bake them for about 45 minutes or until tender. Remove from the oven, cut them in half and allow to cool for about 15 minutes.

Turn the oven down to 350°F. Scrape the flesh out of the potato skins into a large mixing bowl. Add 4 tablespoons of the butter and mash together until smooth. Stir in the sugar, yogurt, eggs, cinnamon, ginger and nutmeg. Pour the mixture into the prepared casserole and place in the oven to bake for 20 minutes. In the meantime, melt the remaining butter and then pour it over the grain and nut mixture, tossing together to coat. After the sweet potato mixture has cooked for 20 minutes, remove and top with the grain, nut and butter mixture. Return to the oven for 10 minutes allowing the topping to brown slightly. Remove from the oven and serve hot.

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