05 November, 2008

Sweet Potato–Jalapeño Casserole

Photographer: Blake Pearson via Coastal Living

Sweet Potato–Jalapeño Casserole ingredients
Makes 12 servings
5-LBS sweet potatoes
1/4 cup butter
3 large fresh jalapeños, finely chopped
2 cups (8-oz) shredded Monterey Jack cheese (divided use)
1 tsp salt
1/2 tsp freshly ground black pepper


Bake potatoes at 400°F on oven rack until soft, about for 1 hour. Cool; remove skins. Meanwhile, lightly grease (9- x 13-inch or 3-quart) shallow baking dish and set aside.

Place potatoes in a large bowl; add butter. Using an electric mixer on Medium speed, beat potatoes until mashed. Stir in jalapeños, 1 cup of the cheese, salt and pepper.

Spoon mixture into the prepared baking dish. Sprinkle remaining 1 cup cheese over top. Bake casserole in pre-heated 400°F oven until the edges are bubbly and the cheese is melted, about 30 minutes.

Heat broiler. Broil casserole until cheese is golden and crispy, about 3 minutes.

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