particularly like this sweet potato casserole because it isn't candy-sweet—no marshmallows, no canned crushed pineapple, no honey, and not very much sugar. I don't boil the sweet potatoes before I mash them; I bake them so they're less watery and have better flavor. Here's how: Pierce each sweet potato with a sharp-pronged kitchen fork, set on a baking sheet, then bake on the middle oven shelf for about 1 hour at 400° F. or until you can pierce a potato easily with a fork. Cool the potatoes to room temperature, peel, then mash until light and fluffy.
1. Preheat the oven to 350° F. Butter a 2-quart casserole and set aside.
2. Combine all ingredients in a large mixing bowl, beating until smooth. Taste for salt and pepper and adjust as needed.
3. Scoop into the casserole, spreading to the edge and roughing the surface. Bake uncovered on the middle oven shelf for about 45 minutes or until tipped with brown.
4. Serve hot as an accompaniment to roast turkey, chicken, or pork. Good, too, with pork chops.
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|Serving Size: 1 Serving (387g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 76 (18%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 15.3mg||5 %|
|Sodium 232.2mg||8 %|
|Potassium 1221.9mg||32 %|
|Total Carbohydrate 85.1g||25 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 74.3g|
|Protein 5.9g||8 %|
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Calories per serving: 430
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