South Texas Sweet Potato Casserole
PREP TIME
30 minutes
COOK TIME
20 minutes
INGREDIENTS
8
Serves: 12
Ingredients
- 666 Sweet Potato, peeled and each half cut into quarters
- 4 Tbsp4 Tbsp4 Tbsp Butter, Unsalted
- 1/2 cup1/2 cup1/2 cup Sour Cream, Cacique Mexicana Crema Sour Cream
- 1 Tbsp1 Tbsp1 Tbsp Brown Sugar
- 1 tsp1 tsp1 tsp Salt
- 4 Tbsp4 Tbsp4 Tbsp Brushfire Glaze - Brushfire Farms, add more for more heat
- 2 Tbsp2 Tbsp2 Tbsp Chives, fine chopped
- 1 cup1 cup1 cup Crispy Fried Onions
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Boil Sweet Potatoes in salted water for 15 minutes or until fork tender. Drain water and keep potatoes in pot.
- Add butter, Mexicana Crema, Salt, Brown Sugar and Glaze and blend together with emersion blender or potato masher until smooth.
- Stir in 1 Tbsp. of fresh Chives.
- Pour into Casserole Dish, top with Fried Onions and bake at 400 degrees until onions are golden brown.
- Remove from oven and top with 1 Tbsp. Chives. Serve and enjoy!
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About This Recipe
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Coconut Free Egg Free Nut Free Pescetarian Shellfish Free Side Dishes Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 100 |
| Fat: | 8 g |
| Carbohydrates: | 6 g |
| Protein: | 2 g |
| Cholesterol: | 18 g |
| Sodium: | 226 mg |
| Fiber: | 0 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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