MomsMenu.com Recipe Finder Sweet Potato-Apple Casserole

7 medium-sized Sweet Potatoes (about 2-1/4 lb.)
3 Granny Smith apples, peeled, cored, and quartered
2 large Eggs
1/3 cup Half-and-Half or Light Cream
1/4 cup Scallions or Green Onions, thinly sliced
3 Tbs. Butter or Margarine, melted
2 Tbs. Brown Sugar, firmly packed
1/2 tsp. Salt
1/8 tsp. Red Pepper
2 Tbs. Parmesan Cheese, grated

Peel sweet potatoes, making sure to cut off the woody
portions and trim the ends. Quarter the peeled sweet
potatoes.

To cook the sweet potatoes and apples, place the pieces
in a large pot and cover with boiling water. Return the
water to a boil over high heat, then reduce the temperature
setting to low and continue to cool for 10 to 15 minutes,
until tender. Drain well.

In a large mixing bowl, combine sweet potatoes and apples.
Beat with an electric mixer on low speed until mashed.

Add the eggs, half-and-half, green onions, melted butter
or margarine, brown sugar, salt, and red pepper. Beat
again until well combined.

Turn the mixture into a well greased 2-quart soufflé dish
or casserole. (At this point, you may refrigerate the side
dish, covered, for up to 3 days before serving.)

To serve, bake, uncovered, in a 325- F degree oven for
about 1 hour or until heated through. Sprinkle with
Parmesan cheese just prior to serving.

Serves 10-12