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Sweet Potato Casserole

This is a decadent Thanksgiving side dish! More than once I've been urged to put this in a crust and sell it as "Sweet Potato Pie"!

Prep
Cook
Serves 8people
Ingredients
4
cups sweet potatoes, cooked and mashed (See NOTE below)
8
ozs cream cheese, softened
1/2
cup butter, softened
2
large eggs, beaten
1/4
cup brown sugar (dark or light)
2 1/2
tbsp dry sherry, optional
1/4
tsp kosher salt
3/4
cup chopped walnuts, optional
1/2
tsp ground nutmeg
Directions
1.
NOTE: Sweet potatoes can be boiled, steamed, or baked. I like to prick them with a fork and bake on a foil-lined sheet pan. Oven should be at 400 degrees and they will take from 45 minutes to 1 hour, depending on their size. Cool, cut in half and scoop out their caramelized sweetness!
2.
If you have roasted the sweet potatoes, lower oven temperature to 350 degrees.
3.
Using electric mixer (not food processor) with paddle attachment, whip all ingredients, except walnuts and nutmeg, until light.
4.
Stir in walnuts and transfer to a buttered 9x13-inch casserole dish. Spread evenly and sprinkle nutmeg over the top.
5.
Bake at 350 degrees for 45 minutes, until golden.

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