Prep 15 mins
Cook 2 hrs
This recipe is very different from the typical sweet potato casseroles topped with marshmallows you might often see on the Thanksgiving table. First of all, no marshmallows or brown sugar anywhere in sight. In fact, the only sugar in this recipe comes naturally from the potatoes themselves and the juice. Topped with cheese and baked til warm and yummy :) A nice change of pace.
- 5 lbs sweet potatoes, scrubbed clean
- 2 tablespoons butter or 2 tablespoons margarine, cut into small pieces
- 3⁄4 cup apple cider or 3⁄4 cup apple juice
- 1⁄2 teaspoon salt (to taste)
- 1⁄2 teaspoon ground black pepper (to taste)
- 1 cup gruyere cheese, shredded (or you could use Swiss cheese or any other cheese you prefer)
- 1 tablespoon fresh parsley, chopped
- Preheat oven to 375°F.
- Bake potatoes whole, in their skins on a foil lined jelly roll pan until they are soft when pierced with a fork (about 1-1 1/4 hours, depending on the actual size of your potatoes).
- Remove from oven and let cool until you can handle them, then peel off the skins.
- Mash the potatoes along with butter, cider, salt and pepper, until smooth enough to your liking.
- Grease an oval baking dish (about 2-2 1/2 quart size) and spoon the mashed potatoes into the dish.
- Sprinkle with the shredded cheese and bake at 375°F for about 30 minutes, uncovered, or until heated through and the cheese is melted.
- Sprinkle parsley over the top and serve.
- MAKE AHEAD TIP: You can make the mashed potatoes in advance and freeze them up to 1 month.
- When ready to serve them, thaw completely, place into the baking dish as described above, top with cheese, and bake at 350°F for about 40 minutes, then sprinkle with parsley before serving.
Very different way to make sweet potato casserole. I think it is a taste that needs to be acquired after all those years of cooking "sweet". Thnx for posting HeatherFeather. Made for Comfort Cafe Summer 2009.
A great side dish. I think the apple cider is essential. It added a tang you wouldn't get from apple juice.