Please, if you only try one of my recipes, let it be this one!
I'm telling 'ya! Yum-O!
I don't care for the brown sugar/marshmallow concoction that often happens to the poor yam/sweet potato. I used to say I didn't like them until a friend baked this recipe. Now I LOVE them!
My son recently cooked this dish in a dutch oven on a campout and made a believer out of another non-yammy guy. At Rhett's Eagle ceremony the guy got up and said if they made a badge for cooking the best sweet potatoes, Rhett would have earned that badge.
Need I say more? Please, give this one a try. It's so good!
Sweet Potato Bake
2 large (or 4-5 small) sweet potatoes, peeled, cubed
1 pint heavy whipping cream (or ½ & ½)
¾ t. salt
¼ t. nutmeg
real Parmesan cheese
Place cubed sweet potatoes in a 8” square pan. Mix the cream, egg, salt, nutmeg and pepper together. Pour over sweet potatoes to cover. Cover top with real grated Parmesan cheese. Bake at 350 for 1 ½ hours.
(You may want to cover the top with foil for the first 30-45 minutes, but we like the crusty Parmesan top!)
Recipe Given By: Sandra O’Grady
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