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From Lake Geneva, Wisconsin, Patti Kirchhoff writes to recommend this rich sweet potato casserole.
Nutritional Facts 1 serving (1 each) equals 270 calories, 23 g fat (14 g saturated fat), 110 mg cholesterol, 291 mg sodium, 13 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Sweet Potatoes Au Gratin in Taste of Home October/November 1998, p18
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Reviewed on Nov. 18, 2010 by jmkasprak
Maybe this dish should be baked covered. I had in the oven for over an hour to get the sweet potatoes tender, and by then the cream part was dried up and clumpy. I also would have put the parmesan cheese throughout the dish instead of just on top.
Reviewed on Mar. 31, 2010 by bameiboo
I tasted a similar dish at a thanksgiving buffet. I was thrilled this tasted so much like it. I used 2 small-med sweet potatoes and 2 med white potatoes because I have lots of them to use up. The dish wasn't done in the time suggested but the sauce was curdled looking by the time it was done. Still it tasted great and I will make it again.
Reviewed on Nov. 11, 2009 by Ladykacy
I love this recipe. It is such a nice change from the surgar & nut recipies. That little bit of nutmeg adds the perfect finishing touch.
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