Sweet potato casserole

Sweet potatoes are delicious, but all too often they are ruined by the addition of too much extra sweetness or, worst of all, marshmallows. By keeping things simple you create an easy dish that goes well with ham and lots of other things.

Be aware that some confusion exists between the names sweet potato and yam. Technically, a yam is an African plant (Dioscorea Species) that is not at all like a sweet potato (Ipomoea batatas), but in the US the two terms are usually used interchangeably. You are unlikely to see true yams in the US except perhaps in specialty shops, so anything labeled a yam is almost surely to be a sweet potato.

Pierce 4 large sweet potatoes with a thin knife and bake at 350f until done, about 1 hour. Remove the flesh from the skin (discard the skin) and use a food mill or potato masher to mash it. Use a mixer or wooden spoon to beat in:

1/2 c heavy cream
6 TB butter
2 eggs
Big pinch nutmeg or ginger
Salt and pepper to taste

Rub 1 TB of butter over the surface of a casserole dish and coat with dry bread crumbs. Spread the potato mixture in the dish and top with more bread crumbs. Bake covered at 350f for 45 minutes. Remove cover and bake for another 10 min or so to lightly brown the top.

Explore posts in the same categories: Sides, Vegetables/potatoes/rice, Vegetarian

One Comment on “Sweet potato casserole”


  1. I love sweet potatoes…I bet this is amazing!


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