SWEET POTATO CASSEROLE
Source of Recipe
Sweetie Pie's Cookbook
List of Ingredients
1 teaspoon salt
2 pounds sweet potatoes, peeled and cut into chunks
½ cup (1 stick) unsalted butter, softened
1 cup sugar
2 teaspoons baking powder
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 large eggs, beaten
½ cup finely chopped pecans
Mini marshmallows for garnish (optional)
Recipe
1. In a large saucepan, bring 2 quarts water to a boil. Add
the salt and sweet potatoes, lower the heat to medium-low,
and simmer until the sweet potatoes are tender, 1 to 1½
hours.
2. Meanwhile, preheat the oven to 350°F and butter or spray
a 2-quart casserole dish.
. Drain the sweet potatoes and cool slightly. Place them in
a food processor and process until smooth, scraping down
the bowl as you need to.
4. Add the butter and sugar and process until the mixture is
smooth again, then add the baking powder, vanilla, cin-
namon, and nutmeg and process until incorporated, about
30 seconds.
5. Add the eggs and process for 1 to 2 minutes, until very
well combined. Pour the mixture into the prepared casse-
role dish and sprinkle the top with the pecans and mini
marshmallows, if using.
6. Place in the oven and bake until the casserole puffs up
high and doesn’t jiggle when you shake the pan, about 1
hour. The casserole will deflate a little as it cools. Serve immediately.
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