Morton's sweet potato casserole - New York News

Morton's sweet potato casserole

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(WJBK) -

Get this recipe courtesy of Morton's The Steakhouse. Get more at www.mortons.com.

For the Casserole
Sweet Potatoes 6 potatoes, approx. 7.5 lbs.
Honey 2 TBL
Brown sugar, light 2 TBL
Milk, whole ½ cup
Cinnamon, ground 1 ¼ tsp.
Nutmeg, fresh ground ½ tsp.
Salt, table 1 ½ tsp
Pepper, white, ground ½ tsp

Casserole Topping
Brown sugar, light, packed ½ cup
Flour ½ cup
Cinnamon ½ tsp
Pecans, chopped ½ cup
Butter, unsalted, softened 4 TBL

The Casserole
Pre-heat an oven to 375 degrees.
Wash the potatoes to remove any dirt. Bake the potatoes directly on the rack, for approx. 1 hour (depending on the sizes, some will take longer than others) or until they yield when squeezed. Remove the potatoes from the oven and place them in the refrigerator to cool.
When they are cool enough to handle, peel off the skin from each potato. Cut them into approx. 1 inch by 1 inch cubes and place the cubes into a mixing bowl.
Add the rest of the ingredients to the bowl and mash together with a potato masher or stiff wire whip until well incorporated. The consistency should be fairly chunky, not smooth.
Portion the potatoes into individual dishes or into a large casserole dish.

The Topping
Mix all ingredients in a mixing bowl until incorporated. Final mix should be grainy and the size of small pebbles.
Place the dish(es) in a pre-heated 450 degree oven and cook for approx. 20 minutes until the topping is golden brown and the internal temperature is at least 165 degrees.
Sprinkle the topping evenly over the casserole(s).
Remove from the oven and place the dish(es) on an under liner. Serve immediately.
The dish can prepared a day or two in advance if desired. But, allow for extra baking time if the casserole is cooked right out of the refrigerator.

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