Tuesday, November 18, 2008

A recipe without a picture again

Sweet Potato Casserole

Three pounds of sweet potatoes
One stick of butter
1/2 cup of heavy cream
1 tablespoon cinnamon
10 gratings of fresh nutmeg
1/2 cup brown sugar
1/4 cup dark rum

For the topping:

Bake the sweet potatoes in an oven until they are mushy. I do this for about an hour at 350.

After the potatoes are cool enough to touch barely, slip off the skins and make sure you get all the syrupy stuff that comes with them. Mash them with all the other ingredients. You can melt the butter, but the potatoes are so hot that the butter will melt.

Put in a 9X13 pan. It does not need greasing. Add the topping. I did 1/2 marshmallows and 1/2 pecans.

Bake 350 until the marshmallows are puffy and golden.

It is interesting to see who goes for the marshmallow (in my mind, the kiddie side) as opposed to the praline side (more adult).


KP said...

I have been searching high and low for a mildly-sweet sweet potato recipe. I've always shyed away from sweet potato casseroles because they are so sweet. This doesnt seem to have the overwhelming amount of sugar that one sees in other recipes. Is it super sweet?

Minjenah said...

It is sweet, but the rum really counteracts the tooth aching sweetness. It is really rich, though. If you do not want to use rum, you can use citrus juice, like lime.