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Sweet Potato, Pecan, Parmigiano-Reggiano Casserole recipes

 

  • 3 cups mashed roasted sweet potato pulp
  • 2 cups grated Parmigiano-Reggiano cheese
  • 4 tablespoons softened butter
  • 2 eggs, beaten
  • Pinch salt
  • 1/2 cup chopped roasted pecans
  1. Preheat oven to 350 degrees
  2. In a large mixing bowl, stir together sweet potatoes, cheese, butter, eggs and salt until well mixed and smooth
  3. Pour into a buttered baking dish and top with pecans
  4. Bake for 30 minutes

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