Ingredients
- 3 pounds sweet potatoes, cubed
- 1 teaspoon salt
- 1 1/2 cups softened butter
- 6 large eggs
- 1/2 cup self-rising flour
- 3 cups sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Directions
Preheat the oven to 350 degrees F.
Bring a large pot of water to a boil over high heat. Add 1 teaspoon of salt and the potatoes. Cook the potatoes until tender, then drain and cool to room temperature. Add the potatoes and the remaining ingredients to a blender and puree.
Pour into a greased 9 by 13-inch casserole pan and bake in the oven for 1 hour or until set and lightly browned. Remove from the oven and serve hot.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

















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By Chef #201858
Sanford, NC
on May 14, 2012
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This recipe is delicious!! It will take the place of my sweet potato casserole recipe, which can be overpowerfully sweet. I used a glass casserole dish and the bottom did burn, so next time I will reduce the heat a bit. Thank-you!
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