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New Sweet Potato Casserole

Customize with Stir-ins and Toppers. They all work together or any one can be used alone.

Ingredients:

4 pounds sweet potatoes, peeled and cut into quarters

1 cup packed brown sugar

1/2 cup butter, cut up

1/4 cup milk

4 eggs, lightly beaten

3 to 4 tablespoons lemon juice

Stir-Ins or Toppers

Stir Ins

1/2 cup peanut butter (for creaminess)

2 tablespoons orange peel (for tart flavor)

2 to 4 teaspoons red curry paste (for spice/heat)

4 teaspoons pumpkin or apple pie spice plus one teaspoon black pepper (for harvest flavor)

Toppers

Chopped peanuts and shredded coconut

Crumbled cooked bacon tossed with snipped fresh rosemary

Sauteed thinly sliced onion and garlic

Chopped smoked almonds

Directions:

1. In a Dutch oven cook potatoes, covered, in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain and return to pan.

2. Preheat oven to 350 degrees. Slightly mash potatoes with a potato masher. Stir in sugar, butter, milk, eggs, lemon juice, and, if desired, one of the stir-ins; stir until well-combined. Transfer sweet potato mixture to a greased 3-quart rectangular baking dish. If desired, top with one of the toppings.

3. Bake, uncovered, for 30 to 35 minutes or until heated through.

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