- Course: Dessert, Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 16 Times
This marvelously creamy, spice-infused side dish is one of the best things you could ever serve to guests. (It is 100 percent guaranteed to move your usual holiday sweet potato recipe off the map.) Okay, some grouches could mumble that its sweetness level makes it most suitable for dessert, but they’ll retract their doubts when it’s served with glazed ham or roast turkey.
“This is my grandmother’s recipe,” says Sheila Johnson. “She was a great baker and a great chef. We used to have sweet potatoes all the time, but she only made this recipe for the holidays, so we didn’t get it often. It is my favorite sweet potato recipe. It can be served as a dessert or as an excellent side dish. We used it for dessert most frequently, and then used the leftovers as a side dish the next day.”
- 3 large sweet potatoes, “Louisiana yams,” about 2 pounds, peeled and grated
- 4 tablespoons (½ stick) unsalted butter, melted
- 1½ cups granulated sugar
- 3 large eggs, at room temperature
- 1 (12-ounce) can evaporated milk
- 1 cup milk
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon grated nutmeg
- 1 teaspoon vanilla extract
- Grated zest of 1 lemon, or ½ teaspoon lemon extract
1. Position a rack in the center of the oven, and preheat to 375°. Lightly butter a 2-quart casserole.
2. 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.
3. 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.
© 1991 Eric V. Copage
This recipe serves 8.