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sweetpotatocasserole

Sweet Potato Casserole

This is one of those recipes that I found many years ago, and it is a must every year.  It works great with the turkey, gravy, cranberry combination but is almost like a dessert.
I think this goes well with other meals, not just Thanksgiving.  You can include this when featuring a Prime Rib Roast, Roast Duck, or Barbeque Ribs.
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Prep Time 1 hour 20 minutes
Cook Time 1 hour
Ingredients Method

Ingredients
  

  • Butter for casserole
  • 3 pounds sweet potatoes
  • 1 tsp Salt
  • 1 4.5-ounce can evaporated milk
  • 1/2 cup brown sugar
  • 5 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2 eggs beaten
  • Freshly ground black pepper
  • 1 cup coarsely chopped roasted salted cashews
  • 1/2 cup mini marshmallows
  • 1/2 cup sweetened shredded coconut

Method
 

  1. Bake the sweet potatoes skin on at 350° for about an hour, until they are easily pierced by a sharp knife. You can do this a day or more ahead.
  2. Let them cool and then peel them and mash them. I use a food mill, but you can mash them any way you like.
  3. Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish and set
  4. aside.
  5. Add the evaporated milk, brown sugar, butter, vanilla, cinnamon, beaten eggs, salt and pepper, to taste. Mix together until smooth.
  6. Pour the mixture into the casserole dish and bake for 25 minutes
  7. Remove the casserole dish from oven and top with the cashews, coconut, and then marshmallows.
  8. The estimated measurements for the cashews, coconut, and marshmallows might not be correct because it depends on the dimensions of the
  9. casserole dish. Just make sure you cover the casserole adequately with the toppings.
  10. Bake until the marshmallows are lightly toasted, about 5 to 10 more minutes.
  11. Remove the casserole from the oven and let cool for 5 minutes before
  12. serving