One of my favorite places to visit is Colonial Williamsburg. I first visited there my senior year in high school, and during that visit, we dined at the King’s Arms Tavern. I can still taste that meal and remember everything I ate. When we left, we were given a booklet that had recipes of everything we had eaten there. This sweet potato casserole is delicious and I’ve made them every year for Thanksgiving since that visit in 1976. I think the secret is mashing them with the electric mixer until they are very smooth. Enjoy!
3 lbs. sweet potatoes
3/4 cup light brown sugar, packed, divided
3 Tablespoons butter
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 c. milk (I use evaporated milk)
Preheat oven to 400 degrees F. Grease a 1 1/2 quart casserole dish. Cook sweet potatoes in boiling salted water until done; peel and mash. Stir in all remaining ingredients except 2 tablespoons of sugar. Turn mixture into prepared casserole and sprinkle with remaining sugar. Bake at 400 degrees for 30 minutes.
I always brown large marshmallows on top before serving.