This is more like a dessert than a casserole! It is creamy and comforting and the perfect addition to any meal. If you can't have nuts, change the honey-nut cream cheese to regular, the milk to regular and omit the almonds in the topping.

2 lg.          Sweet Potatoes, cooked, peeled, cooled and


1               Tub Honey-Nut Cream Cheese

3/4 c.        Granulated Sugar

2 lg.           Eggs

1 c.            Almond Milk

4 T.            Butter

1 T.            Honey

1 t.             Vanilla Extract

1/2 t.          Cinnamon

Almond Crumb Topping

1/2 c.         Brown sugar, firmly packed

1/4 c.         Granulated sugar

1/2 c.         T.G.I.G.F! Mix

1/4 c.         Almonds, chopped

4 T.            Butter, softened


Preheat oven to 350 degrees. Butter sides and bottom of 3 quart baking dish. Poke holes in sweet potatoes, place on a microwave safe plate, and microwave on high 5 minutes, turn the potatoes over and microwave an additional 5 minutes. Allow potatoes to cool, peel and mash with a fork in a large mixing bowl. Add cream cheese, sugar, eggs, milk, butter, honey, vanilla extract and cinnamon to the potatoes. Mix on medium until well blended. Pour the sweet potato mixture into buttered 3 quart baking dish.  In a small bowl combine the topping ingredients and mix with a fork or fingers until a coarse crumb forms.  Sprinkle the topping over the sweet potato mixture.  Bake in 350 degree preheated oven 50-60 minutes until set.

sweet potato casserole

serves 6-8