Saturday, April 28, 2012

Y - Yam (Sweet Potato) Bake

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)
1 egg
¾ t. salt
¼ t. nutmeg
pinch pepper
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!)

Serving: 8-9
Recipe Given By: Sandra O’Grady


Anonymous said...

Sounds interesting. Might try this for the next get-together I attend.

Haddock said...

Always loved sweet potato and Tapioca.
This is something I must try.