Yam Casserole

Festive Sweet Potato Casserole

This is a most versatile casserole dish.  It is an excellent side dish, dessert or brunch dish.  It is tasty warm, at room temperature and cold.  Serve it plain or with a dollop of sour cream or whip cream, depending on what or how you are serving it.

9 inch pie crust

3 medium sweet potatoes

2 tbsp brown sugar

1 egg, beaten

½ cup maple syrup

½ tsp nutmeg

Cook sweet potatoes in boiling water for about 45 minutes, until fork tender.  Drain and cool slightly.  Peelings will slip right off. 

Prick pie crust with fork and cook in 350° for 15 minutes.  Let cool slightly. 

Mash one sweet potato in bowl and add brown sugar, egg and maple syrup.  Whisk or beat until well blended and smooth.

Slice remaining sweet potatoes and place in pie crust, overlapping each other if necessary.  Pour mashed sweet potato/syrup mixture over top.  Bake in 350° oven for 55 minutes. 

Let cool for at least 30 minutes before serving.

© Crackerberries 2012

Sweet Potato Pie

Sweet Potato Pie

This concludes the sweet potato challenge.  Thank you to everyone who submitted recipes. 

1 unbaked 9 inch pie shell

2 cups mashed cooked sweet potato

2 tbsp butter

3 eggs, beaten

2 tbsp flour

¾ cup sugar

1 tsp cinnamon

½ tsp ground cloves

¼ tsp ginger

¼ tsp salt

½ cup evaporated milk

Preheat oven to 400º.  Mix all ingredients together in large bowl and blend with an electric mixer on med/high speed until well combined.  Pour into unbaked pie shell and bake at 400º for 15 minutes then reduce heat to 350º and bake an additional 45 minutes longer.  You may want to cover edges of pie crust with aluminum foil if they start to get too brown.  Remove from oven and cool on wire rake.  Serve with whipped topping and garnish with pecans if desired.

© Crackerberries 2011