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Ingredients
| sweet potatoes: 4 whole potatoes (peeled and cut into quarters) |
| light brown sugar (packed): 1 cup |
| unsalted butter: 1/2 cup |
| whole milk: 1/4 cup |
| eggs: 4 (lightly beaten) |
| lemon juice: 3 Tbl (Stir-ins and/or Toppers) |
New Sweet Potato Casseroles
Credit: www.bhg.com
User rating:
-
Prep Time
35 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
1. In a Dutch oven cook potatoes, covered, in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain and return to pan.
2. Preheat oven to 350 degrees F. Slightly mash potatoes with a potato masher. Stir in sugar, butter, milk, eggs, lemon juice, and, if desired, one of the stir-ins; stir until well combined. Transfer sweet potato mixture to a greased 3-quart rectangular baking dish. If desired, top with one of the toppings.
3. Bake, uncovered, for 30 to 35 minutes or until heated through. Makes 8 to 12 servings.
4. Stir-ins: PEANUT BUTTER: For creaminess, add 12 cup.
ORANGE PEEL: For tart flavor, add 2 tablespoons.
RED CURRY PASTE: Add Indian spice and heat with 2 to 4 teaspoons.
PUMPKIN OR APPLE PIE SPICE: For harvest flavor, add 4 teaspoons spice plus 1 teaspoon ground black pepper.
5. Toppers: PEANUTS AND COCONUT: Impart Far-Eastern flair with shredded coconut and chopped peanuts .