Sweet Potato Casserole with Summerhill Goat Milk
Sweeten up your Thanksgiving dinner table with a toasted-marshmallow covered sweet potato casserole, made with Summerhill Goat Milk and glazed pecans for extra richness and flavor!
Ingredients for Loaf
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 cup butter, softened
- -Tbsp. lemon zest
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp. vanilla
- 1/2 cup Summerhill Goat milk, +1 tsp. lemon juice (let set for 2 minutes to let curdle)
Ingredients for Syrup
- 3 Tbsp. powdered sugar
- 1 Tbsp. lemon juice
Ingredients for Icing
- 1 1/2 cup powdered sugar
- 1 Tbsp. Summerhill Goat Milk
- 1/2 tsp. vanilla
- 1 Tbsp. lemon juice
How to Make It
-Preheat oven to 350 degrees. Grease a 9×5 loaf pan.
-In a medium bowl mix together flour, baking powder. and lemon zest. Set aside.
-In a stand mixer, cream together the butter and sugar together until light and fluffy. (About 5 minutes).
-Slowly add in the eggs, vanilla, and lemon juice. Beat together until just combined.
-With the mixer on low, slowly alternate in the dry ingredients and goat milk until just incorporated.
-Pour batter into a greased loaf pan and bake for 45-50 minutes, or until golden on top and toothpick comes out clean.
-Let the cake sit for 10 minutes, and mix together the lemon syrup and brush on top of the cake.
-Once the cake cools, mix together the ingredients for the icing (make sure it’s thick and not runny) and pour on top of the cake.
-Slice and serve and ENJOY!!
