May 12, 2010

Spirited Sweet Potatoes

"For-a-Crowd" Recipes, holiday, starchy side, sweet potatoes, Thanksgiving Recipes

Presented by

41 ratings

Prep time: 1 hour 15 minutes
Baking time: 30 to 35 minutes
Servings: 8
Partner: Apple Roasted Turkey

This delightful potato casserole was Grandma’s sweet treat for dinners during the holiday season.

Ingredients

2 1/2 pounds sweet potatoes
2 tablespoons butter
1/3 cup milk
1/4 cup firmly packed brown sugar
2 tablespoons bourbon or apple juice
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 egg whites
1/2 teaspoon salt
1/3 cup chopped pecans
Pecan halves, optional for garnish

Directions

1

Preheat the oven to 375°F.
2

Bake sweet potatoes until very tender, about 50 to 60 minutes. Remove sweet potatoes from oven; let cool 10 minutes; leave oven on.
3

Scoop pulp from warm potatoes into large bowl; discard potato skins.
4

Add butter to bowl; mash with potato masher until potatoes are fairly smooth and butter has melted. Stir in milk, brown sugar, bourbon, cinnamon and vanilla.
5

Beat egg whites in small bowl with electric mixer set at high speed until soft peaks form. Add salt; beat until stiff peaks form. Gently fold egg whites into sweet potato mixture.
6

Spray 1 1/2-quart souffle dish with nonstick cooking spray. Spoon sweet potato mixture into dish; top with pecans. Bake until souffle is puffed and pecans are toasted, 30 to 35 minutes. Serve immediately.

Grandma's Secret Trick

Sweet potatoes were one of Grandpa’s favorite foods, so Grandma purchased only the best potatoes. She bought sweet potatoes that were firm and smooth, small to medium size and free of spots. She never kept them in the refrigerator, but rather in a cool, dry place.