Duchess Sweet Potato Casserole

A rich and creamy sweet potato casserole

Course Appetizer

Keyword casserole, sweet potatoes

Servings people

Calories 149kcal

Author Emma Chapman

Ingredients

3 large sweet potatoes
¼ cup butter
¼ cup cream I used half and half, but heavy whipping is great too.
¼ cup bacon bits I chopped up about 8 strips for this, but it doesn’t need to be exact.
3 egg yolks
2 tablespoons chopped nuts I used almonds
salt and pepper

Instructions

First, peel and cut the sweet potatoes. Cook in hot water until softened enough that you can easily mash them.
You can test by sticking a fork into one and seeing if you can easily break it apart while it’s still in the hot water.
Strain and place in the large bowl with the butter (the butter will melt since the potatoes will be hot).
Mash with the cream, bacon bits and egg yolks. Season with plenty of salt and pepper. Move to a pie pan and top with the chopped nuts.
Bake at 425°F for 20 to 22 minutes until the top begins to brown. Serve warm.

Notes

You can easily make the potatoes ahead up to the putting them in a pie pan. Then when you are ready (the next day), top with nuts and bake before serving.

Nutrition