Sweet Potato Casserole

Schnitzel time again! With our CSA we ordered some fresh arugula. Arugula has made one appearance on the blog. Do you remember this? Pork Schnitzel with Arugula. But don't be fooled. This post is not about the schnitzel or arugula.

I particularly want to highlight this paragraph from that post: "No big notes or comments with this one. I followed things by the recipe and didn't tweak too much. The only thing I would add next time is an extra shallot. Served the schnitzel with a roasted sweet potato."

Very true. This time we did add the extra shallot to the schnitzel. And upped the ante for the roasted sweet potato... King's Arms Tavern Sweet Potato Casserole! Mom prepared this dish quite a bit back in the day so it's safe to say I grew up on this recipe as well as America basically! King's Arms Tavern opened in 1772 and is presently still serving traditional dishes in Colonial Williamsburg. Visit King's Arms Tavern today, order some sweet potatoes, and this is what you'll get. Minus the marshmallows; they're a Mom addition.

King's Arms Tavern Sweet Potatoes
3 lbs. sweet potatoes
3/4 c. light brown sugar, packed, divided
3 tbsp. butter
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1 c. milk
Preheat oven to 400 degrees. Grease a 1 1/2 quart casserole. Cook sweet potatoes in boiling salted water until done; drain, peel and mash them. Stir in all of the remaining ingredients except 2 tablespoons of sugar. Turn the mixture into prepared casserole and sprinkle with remaining sugar. Bake for 30 minutes.

I probably made about a half recipe this night and split the potato mixture into two 16 oz baking dishes. Half way through baking remove the dishes and sprinkle with marshmallows.

Eat through the marshies to reveal a dish that's been around for more than 300 years! And you know that has to be good.

1 comment:

  1. Thanks for such a nice blog. You and Patrick need to plan a trip to Williamsburg and try all the taverns. I added the marshmellows at your request.