Sweet Potato–Jalapeño Casserole

Sweet Potato-Jalapeño Casserole Recipe
Photo: Blake Pearson; Styling: Mindi Shapiro Levine

Recipe from


Ingredients

5 pounds sweet potatoes
1/4 cup butter
3 large fresh jalapeños, finely chopped
2 cups (8 ounces) shredded Monterey Jack cheese, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation

Bake potatoes at 400° on oven rack 1 hour or until soft. Cool; remove skins.

Place potatoes in a large bowl; add butter. Beat potatoes at medium speed with an electric mixer until mashed. Stir in jalapeños, 1 cup cheese, salt, and pepper.

Spoon mixture into a lightly greased 9- x 13-inch or 3-quart shallow baking dish; sprinkle remaining 1 cup cheese over top. Bake at 400° for 30 minutes or until the edges are bubbly and the cheese is melted.

Heat broiler. Broil casserole 3 minutes or until cheese is golden and crispy.

Note:

Donna Shields,

November 2008
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