Sweet Potato Casserole

A winter holiday classic, Sweet Potato Casserole is just about the easiest you can make. So easy even the 'I-burnt-water' Hubs can make. With minimal direction, of course. And because this is done entirely in the oven, space is freed up on the stove for the other bubbling pots and pans.

Most sweet potato casseroles veer towards the saccharine and into the dessert category, so I've tried to limit the sugars added to the already-sweet potatoes.

Ingredients (feeds 4-5 pax):
3 large sweet potatoes, scrubbed clean
1/3 cup milk
1 egg, beaten
2 tbsp unsalted butter, melted
1 tbsp honey
1/2 tsp ground cinnamon
Pinch ground nutmeg
Pinch of salt
1/4 cup walnuts, chopped roughly
1/4 cup pecans, chopped roughly

1) Preheat oven to 200C; prick the skins of the potatoes a few times with a fork, and bake it whole for 45-50 minutes or until soft. Set aside to cool.

2) Turn down oven to 175C. Scoop potatoes out of their skins, and mash with milk, butter, honey, cinnamon, nutmeg, and salt.

3) Transfer the whole mixture into a buttered 8x8" casserole, and sprinkle with pecans and walnuts. Bake about 15-20 minutes or until puffy.

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