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Sweet Potato Casserole

From

October/November 2009

Sweet Potato Casserole

Boiling the sweet potatoes for our Sweet Potato Casserole was a no go. It washed out the flavor and made for a watery casserole. But roasting took too long. Simmering the sweet potatoes in butter and cream did the trick.

Spices like ginger, nutmeg, and cinnamon made our Sweet Potato Casserole taste more like dessert than a side dish. We stuck with salt and pepper. A small dose of cream cheese made the casserole richer without making it wetter. It also helped ensure the dish wasn’t too sweet.

Serves 8 to 10

If you prefer silky-smooth potatoes, use a hand mixer to beat the potatoes in step 3. Use sharp, clean scissors sprayed with cooking spray (to prevent sticking and make cleanup easier) to snip the marshmallows in half through the equator.

Ingredients

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