Sweet Potato Casserole
Every year between October and December, 35 million pounds of marshmallows are sold in America. A single dish-sweet potato casserole-accounts for much of that tonnage.
Why This Recipe Works
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.
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