We love this sweet and simple casserole when there is still a chill in the air.
Sweet potato casserole
Ingredients
6 cooked sweet potatoes peeled and mashed
1 cup of sugar
1 beaten egg
1/3 cup of milk
1/2 stick melted butter
Method
Mix all ingredients in a large bowl with electric mixer.
Pour into greased casserole
Bake at 350 for 30 minutes
Our tips
For extra flavor we add a pinch of dry mustard, nutmeg or allspice to the bowl before mixing.
Can be made a day ahead, chilled in refrigerator and baked just before dinner.
We serve this casserole with turkey, chicken or pork roast.
This easy supper is enhanced with cider, a Riesling , a dry white wine, or a light pinot noir.
Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog
Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
