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).
The Hot Seat: Chef Scott Serpas of Serpas True Food
23 minutes ago