Lyndsay Fogarty
For many, a sweet potato dish is a must during a holiday meal. Some serve it roasted with marshmallows on top. Others create a baked sweet potato bar with all the fixin’s. Chef John Rivers created a Sweet Potato Casserole recipe that includes brown sugar, cinnamon, ginger and nutmeg to put a little sweetness on the dinner table. Top it off with chopped pecans for crunch and you have yourself a side dish disguised as a dessert.
Ingredients
- 6 cups mashed sweet potatoes, about 2 pounds fresh
- 1 cup brown sugar
- ¼ cup melted butter
- 1 (14-ounce) can sweetened condensed milk
- 2 eggs, beaten
- ½ teaspoon salt
- ½ teaspoon vanilla
- ¼ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- 1 cup pecans, coarsely chopped
Directions
Preheat oven to 350˚F. Combine all ingredients except pecans in a 13 X 9-inch casserole. Sprinkle with pecans. Bake 35 minutes or until it slightly puffs. Serve warm. Yields 8 servings.
Courtesy of 4 Rivers Smokehouse
Comments