Sweet Potato Casserole

A Piece of Cake

By Pat O’Keefe

Sweet potatoes are supposed
to be the perfect vegetable along with Kiwis being the perfect fruit.  I had these sweet potatoes years ago in a
restaurant and refined the dish more to my tastes and the home kitchen.  The proportions can be adjusted for one or as
many as you like.  I’ve cooked this in
large steam table pans and it has worked out perfectly.  I have also cooked this casserole in a 9-inch
spring form pan when released it looks just like a cake!  Go to www.patokeefe.net/Side4mac.html  for the picture.

Cheesy Sweet Potato Casserole

5-pounds sweet potatoes
about 5-7 medium potatoes

1-cup sour cream

1-pound (4-cups) shredded
good sharp white cheddar cheese

Salt and pepper

Boil sweet potatoes until
just fork tender.  Do not over cook since
they will continue to cook when they bake in the oven.  Let the potatoes cool enough to peel and
slice in 1/4 rounds, set aside.  Butter
an over-proof casserole and place a single layer of sliced potatoes in the
bottom, top with a thin layer of sour cream and a layer of grated sharp cheddar
cheese along with salt and pepper to taste. 
Continue making layers of sweet potatoes, sour cream, cheddar cheese,
salt and pepper.  End with the layer of
grated cheese.  Dot the top with butter
and bake in a 350° oven for 35-45 minutes until golden brown. 

For a single portion,
microwave one sweet potato, peel, cut in slices, layer with sour cream and
cheddar cheese and bake in oven- proof dish in your toaster oven.  The kids will love this.

I will be happy to send you
my weekly recipes via email just contact me at apieceofcake@optonline.net  On the Web at www.patokeefe.net Web site has an
extensive collection of recipes with more added frequently.  Need a past recipe or have a question, I will
do my best to help, just email me. ENJOY!