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Baked Sweet Potatoes with Raisins
Ingredients
- 2 lbs sweet potatoes
- 1 1/2 lbs butternut squash, peeled and cubed
- 2/3 cup light brown sugar, divided
- 3 large eggs, beaten
- 6 Tbs butter, melted, divided
- 2 tsp Vanilla Extract
- 2 tsp Ground Cinnamon, divided
- 1/2 tsp Ground Nutmeg
- 3/4 tsp salt
- 1 cup raisins
- 2 golden delicious apples, peeled and thinly sliced
- 1 cup of mini marshmallows, optional
Servings: 4
Directions
- Preheat oven to 350°F.
- Steam sweet potatoes in a large Dutch oven for 20
minutes. Allow to cool before removing skin and cubing.
- While the sweet potatoes are cooling, boil the
squash for 10 minutes, then drain.
- Mix together 1/3 cup of the brown sugar, eggs, 2
tablespoons of butter, vanilla, 1 1/2 teaspoons
cinnamon, nutmeg, and salt. measure off 1/4 cup of the
mixture and set it aside for the squash.
- Blend the brown sugar and egg mixture with the sweet
potatoes until very smooth.
- Pour the sweet potato mix into a greased 13x9-inch
baking dish, spread out evenly and sprinkle with the
raisins.
- Blend the squash with the reserved 1/4 cup of the
brown sugar and egg mixture.
- Pour the squash mix over the raisin layer. Arrange
apple slices on top of this.
- Combine 1/3 cup brown sugar and 1/2 teaspoon
cinnamon and sprinkle over the apples. Drizzle 4
tablespoons of melted butter over top.
- Bake 45-50 minutes, or until the center is slightly
firm to the touch.
- If topping with marshmallows, place on the casserole
and bake for an addition five to seven minutes or until
marshmallows are melted.
- Let stand 10 minutes before serving.
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