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Sweet Potato Casserole Recipe

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This recipe for Sweet Potato Casserole, by , is from The Baldwin, McDonald, Kintz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Kintz
Added: Sunday, January 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 lbs. sweet potatoes scrubbed
2 large eggs, lightly beaten
3 tbsp. unsalted butter, melted, plus more for the the pan
2 tbsp. packed dark brown sugar
1 tsp. kosher salt
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
pinch freshly grated nutmeg
1/4 c. coarsely chopped pecans

Directions:
Directions:
Preheat oven to 400. Put the sweet potatoes on baking sheet and pierce each on 2 or 3 times with a fork. Bake for 45 to 50 minutes or until tender. Set aside to cool.

Turn the oven down to 350. Scoop the sweet potato out of their skins in into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and the pepper to taste. Whisk the mixture until smooth.

Butter a 8 by 8 inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake until puffed about 30 minutes.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I usually make this for Thanksgiving and Christmas.

 

 

 

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