“This is my sister’s sweet potato recipe. Even when she doubles it for Thanksgiving, there is never enough.” -Kera
Kera J., Development Team | YIELD: 6-8 servings | TIME: 90 minutes
4 large sweet potatoes
8 oz. cream cheese, softened
1/2 cup unsalted butter, softened
2 eggs, beaten
1/4 cup brown sugar
2 1/2 tbsp. dry sherry
1/4 tsp. salt
1/2 tsp. nutmeg
Peel sweet potatoes and cut into 1-inch cubes. Put into a medium saucepan and add enough water to cover the potatoes.
Bring sweet potatoes to a boil, then simmer over medium-low heat until soft, about 20 minutes – you can poke with a fork to test if they are done. Drain and let cool a little.
Preheat oven to 350 degrees.
With electric mixer, whip all of the ingredients except the nutmeg until light and fluffy.
Pour into a buttered casserole dish and spread out evenly. (Note from Sammy: at this point you can cover the casserole dish and put in fridge overnight if you want to make ahead)
Sprinkle with nutmeg and bake for 45 minutes.
Check out all of our Food Bank Favorite Recipes for the holiday season:
- Emily’s Thanksgiving Portobello Mushrooms with Dressing
- Sammy’s Sweet Potato Casserole
- Gama Joann’s Corn Pudding
- Grandma Daisy’s Noodle Kugel