Sweet Potato Casserole
4.6
(47)
I particularly like this sweet potato casserole because it isn't candy-sweet—no marshmallows, no canned crushed pineapple, no honey, and not very much sugar. I don't boil the sweet potatoes before I mash them; I bake them so they're less watery and have better flavor. Here's how: Pierce each sweet potato with a sharp-pronged kitchen fork, set on a baking sheet, then bake on the middle oven shelf for about 1 hour at 400° F. or until you can pierce a potato easily with a fork. Cool the potatoes to room temperature, peel, then mash until light and fluffy.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
Preparation
Step 1
1. Preheat the oven to 350° F. Butter a 2-quart casserole and set aside.
Step 2
2. Combine all ingredients in a large mixing bowl, beating until smooth. Taste for salt and pepper and adjust as needed.
Step 3
3. Scoop into the casserole, spreading to the edge and roughing the surface. Bake uncovered on the middle oven shelf for about 45 minutes or until tipped with brown.
Step 4
4. Serve hot as an accompaniment to roast turkey, chicken, or pork. Good, too, with pork chops.
Recipe notes
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