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Categories:
sweet potatoes yams milk cornstarch eggs sherry wine maple syrup vanilla butter chanterelle mushroom Swiss cheese breadcrumbs onion chanterelle mushroom
Viewed: 19 - Published at: 6 years agoIngredients
- 2 sweet potatoes
- 2 yams
- 1 cup milk, warm
- 1 tablespoon cornstarch
- 2 eggs, slightly beaten
- 2 tablespoons sherry wine
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 1 tablespoon butter, melted
- 1/2 lb chanterelle mushroom, chopped and sauteed
- 1/2 cup swiss cheese, grated
- 2 tablespoons breadcrumbs
- 1/4 cup onion, chopped and sauteed
- 1/2 lb chanterelle mushroom, chopped and sauteed
Method
- Peel, chop and boil sweet potatoes and yams until soft. Mash, set aside. Preheat oven to 400.
- Dissolve cornstarch in a little milk then add to the rest of milk. Add eggs, sherry, vanilla, syrup, gradually mix with the mash. Add butter, blend well. Fold in chanterelles.
- To prepare topping, mix breadcumbs with sauteed onion and separately sauteed mushrooms, then mix with cheese. Sprinkle on top of casserole.
- Bake in a casserole dish 45 minutes, covered until last 10 minutes.
