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sweet potato casserole

This recipe is easy to make and takes no time.  This fluffy baked sweet potatoes casserole with a delicate crisp crust.
Course: side dishes
Cuisine: American
Servings: 2 -4 servings
Author: Zoe Morman

Ingredients

  • 2 large Sweet Potatoes peeled and cut into quarters
  • 2 tablespoons of butter
  • 1 tablespoon of brown sugar
  • 1 teaspoon of cinnamon
  • 1 egg
  • ¼ cup of milk I prefer heavy cream but didn't have it available.
  • a pinch of salt

Instructions

  • Preheat the oven to 350°.  Spray or brush oil inside casserole, set a side.
  • Boil the sweet potatoes until fork tender and soft.  About 20 minutes
  • Drain the potatoes and place them in a mixing bowl.  Option to mash the potatoes by hand with a hand masher, or you could whip the potatoes with an electric hand mixer or stand mixer.  
  • Add egg, heavy cream, cinnamon, and brown sugar.  Whip together until potatoes look fluffy.
  • Spoon potato mix into pregreased casserole.  Option to smooth potatoes flat or allow for peaks and valleys to form.
  • Place casserole in oven for about 20 minutes or until casserole reaches an internal temperature of 165°.  Remove from oven and serve