This sweet potato casserole recipe was shared with me many years ago by my high school friend Melissa. It has since become a long time favorite of my children and all of my nieces and nephews. Is it a pie filling in a pan? Maybe, we've never tried it any other way. We serve it on Thanksgiving at my home to 18 people. I get it prepped on Wednesday and bake it off on at the end of the Turkey's time in the over. But we also serve it on Christmas Eve with ham and I halve the recipe for a special roasted chicken dinner anytime!
Ingredients:
4lbs Sweet Potatoes - Regular or Muraski
1 c brown sugar
1/2 c butter, cut up
1/4 milk, or alternative milk or cream
4 eggs, lightly beaten
3-4 T lemon juice
Optional add ins:
1/2 peanut/almond butter
2T Orange zest
2-4t red curry paste
4t pumpkin pie spice + 1t ground pepper
1T cinnamon
candied ginger
Toppers:
nuts, peanuts, coconut,
Peel and cube sweet potatoes, boil in salted water 25 - 30 minutes until fork tender.
Slightly mash potatoes. Stir in sugar, butter, milk, eggs, lemon juice and any stir ins.
Transfer to a greased 3 quart baking dish. Bake uncovered at 350 degrees for 30 - 35 minutes.