SunButter Sweet Potato Casserole

Sweet Potato Mixture

6 cups cooked sweet potatoes, mashed (about 6 medium sweet potatoes)

1/2 cup SunButter Creamy, or any smooth variety

1/2 cup granulated sugar

1 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 cup (1 stick) butter, softened

1-1/2 teaspoons vanilla

1/2 cup milk

Topping

1 cup brown sugar, packed

1/2 cup all-purpose flour

4 tablespoons butter, softened

1 cup roasted, shelled sunflower seeds

Sweet Potato Mixture

1. If sweet potatoes are still raw, peel and dice into 1-inch cubes, then boil in large pot until soft enough to mash.
2. Heat oven to 350°F.
3. In large bowl, combine mashed sweet potatoes, sugar, cinnamon, nutmeg, ginger, butter, vanilla, and milk. Mix well. Scoop mixture into a 9×13-inch casserole dish. Set aside.

Topping

1. In medium bowl, combine brown sugar, flour and butter and mix with fingers or pastry blender until crumbly. Gently fold in sunflower seeds. Sprinkle evenly over sweet potato mixture.
2. Bake for 30 minutes or until topping has browned.