- 4 pounds sweet potatoes
- 4 large eggs
- 1/3 cup lightly packed dark brown sugar
- 1/3 cup sour cream
- 1 cup heavy whipping cream
- 1/3 cup mascarpone cheese
- 1 1/2 teaspoon chopped fresh thyme
- 1 tablespoon McCormack Peppercorn Medley
- 2 teaspoons kosher salt
Preheat oven to 350
Directions:
Arrange the sweet potatoes on a foil-lined baking sheet. Using a knife, poke several holes in each of the potatoes to allow the steam to escape. Bake for approximately one hour or until soft. Alternatively, poke holes in the sweet potatoes, place them in the microwave with a dish of water and cook for 10 minutes. Remove any that are done and cook for another 5-10 minutes. Allow to cool. Once handleable, peel and discard the skins.
Using an old fashioned potato masher, mash the potatoes until you have achieved a smooth consistency. Switch to a large whisk or beaters and incorporate the eggs, one at a time. Whisk in the brown sugar, then the sour cream, heavy cream, and mascarpone, mixing well between each addition. Add the seasonings, thyme, black pepper, and kosher salt.
Once combined, scrape into a 9 X 7 X 2 casserole dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 to 20 minutes or until the center is just set.
Myrtle's Note: The sweet potatoes were nowhere near cooked, so I adjusted the cooking time. I know the photo is after we already started digging into them, but I wanted to show the BEST EVER sweet potatoes.
Yield: 10-12 servings
Source: http://www.rickbayless.com/recipe/savory-sweet-potato-casserole/
