The Taste of Country Cooking by Edna Lewis

Author:Edna Lewis [Lewis, Edna]
Language: eng
Format: epub
ISBN: 978-0-307-76182-8
Publisher: Knopf Doubleday Publishing Group
Published: 2012-06-27T04:00:00+00:00

Sweet Potato Casserole

Serves 8 to 10

3 pounds sweet potatoes

¾ cup granulated sugar

8 tablespoons (½ cup) butter

½ teaspoon grated nutmeg

1 pint rich milk

3 tablespoons crushed cube sugar

1 3-quart casserole

Place the sweet potatoes (yams are not a good substitute because they are too soft) in a pot of boiling water and cook them until they are barely tender, about 40 minutes. Remove the potatoes from the water and leave them to cool. When they are cold, skin and slice them into ¼-inch pieces and place the slices in layers in a 3-quart casserole. Over each layer sprinkle about 2 tablespoons of granulated sugar and dot it over with 2 tablespoons butter. Continue this process until all the potatoes are used up, stopping only halfway to sprinkle grated nutmeg over the middle layer. Add in just enough milk (approximately a pint) so that it covers everything but the top layer of potatoes. Finally, dot the top layer with butter, add a sprinkling of nutmeg and the crushed cube sugar. Set in an oven preheated to 350° to cook for 45 minutes. The top should be crusty around the edges, a rich brown color, and crunchy when chewed.

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