Sweet Potato and Chipotle Casserole
(from Lucianolinda’s recipe box)
Source: Taste of Home magazine
Prep time: 45 minutes
Cook time: 35 minutes
Serves 18 people
Categories: Vegetables-potatoes
Ingredients
- 6 lbs. sweet potatoes, peeled and cubed
- (about 20 cups)
- 1 to 2 chipotle peppers in adobo sauce, finely
- chopped
- 1 cup heavy whipping cream
- 4 eggs, beaten
- 1 tsp. salt
- Topping
- 1 cup packed brown sugar
- 3/4 cup all-purpose flour
- 3/4 tsp. ground ginger
- 3/4 tsp. ground cumin
- 1/2 tsp. ground cloves
- 1/4 tsp. cayenne pepper
- 1/3 cup cold butter
- 1 1/2 cups chopped pecans
Directions
-
Preheat oven to 350 degrees.
-
Place potatoes in a large stockpot; cover with water. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender.
-
Drain, return to pot. Mash potatoes with chipotle pepper to reach desired consistency. Cool slightly. Stir in cream, eggs and salt.
-
Transfer to a greased 13 × 9-inch baking dish. Dish will be full.
-
For topping, in a large bowl, mix brown sugar, flour and spices, cut in butter until crumbly. Stir in pecans. Sprinkle over casserole.
-
Bake, uncovered, 35-40 minutes or until a thermometer reads 160 degrees.