Sweet Potato Peanut-Crunch Casserole
1 Granny Smith apple, peeled and sliced
1/2 lemon, juiced
1/2 cup light brown sugar
1/4 cup all-purpose flour
1/2 cup chopped unsalted peanuts
2 tablespoons butter, melted
3 cups cooked sweet potatoes
(approximately 3 pounds raw), peeled and mashed*
1/2 cup sugar
1/2 cup creamy peanut butter
1/2 cup milk
1/4 cup butter, softened
1/2 teaspoon salt
1 Granny Smith apple, grated
Preheat oven to 350°. Grease a 9-x-13-inch baking dish.
In a small bowl, toss apple slices with lemon juice. Stir in brown sugar, flour, chopped peanuts, and 2 tablespoons melted butter. Set aside.
In a large mixing bowl, combine sweet potatoes, sugar, peanut butter, eggs, milk, and butter. Beat with electric mixer on medium speed until well blended. Stir in salt and grated apple. Spoon sweet-potato mixture into prepared casserole dish and top with reserved topping mixture.
Bake for 35 minutes, or until peanuts are toasted and casserole is hot and bubbly.