Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Sweet Potato Casserole
Food Management Staff
May 1, 2004
1 Min Read
FM Staff
YIELD: 12 servings
6 lbs. medium-size sweet potatoes
11/3 cups light brown sugar, firmly-packed
6 Tbsps. butter, softened
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. salt
2 cups milk
4 Tbsps. brown sugar, firmly packed
In a large saucepan, cook sweet potatoes in boiling salted water to cover. Simmer until tender, about 15 minutes; drain.
Peel sweet potatoes and mash. Stir in 11/3 cups brown sugar, butter, cinnamon, nutmeg and salt; mix well. Blend in milk.
Pour mixture into buttered 3-qt. casserole dish or buttered individual ramekins. Sprinkle with remaining 4 Tbsps. brown sugar. Bake in 400°F oven for 30 minutes or until heated through.
Recipe and photo from North Carolina SweetPotato Commission.
About the Author
You May Also Like
