SWEET POTATO CASSEROLE
Steps:
- 1. Preheat oven to 350 degrees F. Butter an 8-by-8-inch casserole dish and set aside.
- 2. Grate sweet potato on large holes of grater. Melt butter in a large skillet, add sweet potatoes and cook stirring occasionally until potato softens, about 15 minutes. Cool.
- 3. Separate 1 egg and reserve egg white. Beat remaining egg, yolk, cream, brown sugar, cinnamon, ginger, nutmeg, and cayenne in a large bowl. Add sweet potato and season with 1 teaspoon salt and pepper to taste. Whisk until smooth.
- 4. Pour sweet potato mixture into pan. Toss pecans with egg white and sprinkle on casserole. Bake until set and puffed, about 30 minutes. Serve immediately.
Nutrition Facts : Calories 426, Fat 25.5 grams, SaturatedFat 14 grams, Cholesterol 141 milligrams, Sodium 225 milligrams, Carbohydrate 45 grams, Fiber 6 grams, Protein 6 grams
CHEESY HAM AND SWEET POTATO CASSEROLE
Picked this up some years back at the state fair from the California Sweet Potato Council. This dish is very rich and filling and was the only way DS would eat sweet potatoes when he was young.
Provided by Debbwl
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash sweet potatoes. Cook unpeeled sweet potatoes, covered, in small amount of boiling salt water untill tender, about 20 to 30 minutes. Cool. Peel and slice 1/4 inch thick; set aside.
- Melt butter in medium saucepan. Add onion, cook until tender. Remove from heat; stir in flour, salt, basil, mustard and pepper. Cook over low heat until bubbly, 2 to 3 minutes. Remove from heat; stir in milk all at once. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir one minute. Remove from heat. Stir in 3/4 cup of cheese and the ham.
- Pour half of mixture into greased 2 quart casserole. Arrange half of sweet potaotoes on top. Repeat layers. Bake at 350*F, 25 minutes. Sprinkle with remaining cheese and bake 3 to 4 minutes longer, or until cheese has melted.
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