Sweet Potato Casserole - cooking recipe

Ingredients

1/2 stick butter or margarine, melted
1/4 c. milk
2 c. sweet potatoes, cooked and mashed
1 tsp. vanilla
2 eggs, beaten
1 medium ripe banana, mashed or processed in food processor
1/4 c. undiluted frozen orange juice
1/2 c. sugar
9 to 10 miniature acorn squash or 4 medium, halved and seeded
1/4 c. maple syrup
3 Tbsp. clarified butter
1 lb. (2 medium) sweet potatoes, peeled
3/4 c. whipping cream
2 eggs, beaten
2 Tbsp. brown sugar
2 Tbsp. bourbon
1 tsp. pumpkin pie spices
3 Tbsp. black walnuts

Preparation

Preheat oven to 350\u00b0.
Cut thin slice off bottoms of squash halves to level.
Brush inside with maple syrup.
Dot with butter. Bake miniature squash for 20 minutes, medium squash 35 to 45 minutes, until fork-tender.
Remove from oven and set aside. Increase oven temperature to 400\u00b0.
Cut sweet potatoes in 1/2-inch slices.
Boil for 12 to 15 minutes or until tender.
Drain.
In processor, combine sweet potatoes, cream, eggs, brown sugar, bourbon and spices.
Puree for 30 to 60 seconds.
Pour mixture into squash halves set in a buttered round baking dish.
Top with walnuts.
Bake at 400\u00b0 until set and puffy, 8 to 10 minutes for smaller squash, 15 to 20 minutes for larger.
Serve hot from oven. Serves 6 to 8.