You may also like
Categories:
sweet potatoes unsalted butter sugar eggs milk milk ground cinnamon ground allspice nutmeg vanilla lemon
Viewed: 54 - Published at: 5 years agoIngredients
- 3 large sweet potatoes, Louisiana yams, about 2 pounds, peeled and grated
- 4 tablespoons ( 1/2 stick) unsalted butter, melted
- 1 1/2 cups granulated sugar
- 3 large eggs, at room temperature
- 1 (12-ounce) can evaporated milk
- 1 cup milk
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon grated nutmeg
- 1 teaspoon vanilla extract
- Grated zest of 1 lemon, or 1/2 teaspoon lemon extract
Method
- Position a rack in the center of the oven, and preheat to 375.
- Lightly butter a 2-quart casserole.
- Combine the sweet potatoes and butter in a large bowl.
- In a medium bowl, whisk together the sugar and eggs until light and lemon-colored.
- Add this to the sweet potatoes, and stir just until blended.
- Then gradually whisk in the evaporated and regular milks, cinnamon, allspice, nutmeg, vanilla extract, and lemon zest.
- Pour into the prepared casserole.
- Bake, stirring well two or three times, until sweet potatoes are tender and the top is lightly browned, about 1 hour.
- let stand 5 min before serving.
