Sweet potato casserole

18 Nov


This classic American side dish is the perfect accompaniment to any Thanksgiving dinner.

Serves 6-8

3 large sweet potatoes, scrubbed clean (2 1/2 pounds or 1kg)
2 large eggs, lightly beaten
3 tbsp unsalted butter, melted plus more for the preparing the pan
2 tbsp dark muscovado sugar
20 g (1/4 cup) coarsely chopped pecans
1/2 tsp ground cinnamon
1/2 tsp ground ginger
Pinch of grated nutmeg
Salt and pepper
Marshmallows (optional)


Preheat the oven to 200º C (400º F). Put the sweet potatoes on a baking tray and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool slightly,

Turn the oven down to 180º C (350º F). Scoop the sweet potato flesh out of the skins and into a large bowl. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.

Butter a 20×20 cm (8×8 inch) ovenproof dish. Pour the sweet potato mixture into the dish and sprinkle the pecans on top. Bake for 30 to 40 minutes until golden. If you’re going for a real southern flavour, top with marshmallows halfway through cooking time.

Photo: Noema Perez 


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