News flash America: sweet potatoes are naturally, well, sweet. When early explorers of North America were introduced to the surprisingly sacchariferous root vegetable they aptly added the descriptor, sweet, when establishing the English spelling.
But don’t let the taste fool you, this orange underground food is also packed with beta-carotene, potassium, fiber, and vitamin A. So skip the processed sugar and don’t even think about topping with marshmallows. Instead, enjoy the natural sweetness of this colorful dish. Oh and PS, hold the salt. Sweet potatoes are naturally high in sodium.
Ingredients
8 to 10 medium sized organic sweet potatoes
3 large eggs
1 stick butter, cold, cut into 1-inch pieces
1 cup (8 ounces) low fat organic milk
Generous splash Madagascar vanilla bean extract
Special Equipment
Kitchen Aid with the standard white mixer attachment.
Steps
Note: the first part of this dish can be made 1 day in advance.
Step 1
Preheat oven to 400°.
Line a baking sheet with aluminum foil, evenly space out the potatoes and bake for 60 to 70 minutes, when a fork can be easily inserted into the middle of the largest potato.
Remove from oven and cool for 15 to 20 minutes.
Step 2
Pull the flesh off each potato, throw into a Kitchen Aid that is running on the lowest setting. Be careful, the potatoes should still be very warm, the flesh should pull off easily … if not bake longer.
Step 3
While the mixer continues to run, add butter 1 chunk at a time and the milk.
Once the milk and butter are fully melted and combined add the 3 eggs and generous splash of vanilla bean extract.
Pour into a greased pyrex baking dish.
If making the night before, stop here, cover and refrigerate. Remove from refrigerator and allow to come up to room temperature (at least 1 hour) before baking.
Step 4
Heat over to 375°.
Bake sweet potato casserole for 45 to 50 minutes, until the tips and edges begin to brown.
Allow 2 minutes to cool before serving.
Enjoy!
Pairs well with prime rib and steak.
Feel free to comment, I would love to hear from you