Not So Sweet Sweet Potato Casserole - cooking recipe

Ingredients

5 lbs sweet potatoes, scrubbed clean
2 tablespoons butter or 2 tablespoons margarine, cut into small pieces
3/4 cup apple cider or 3/4 cup apple juice
1/2 teaspoon salt (to taste)
1/2 teaspoon ground black pepper (to taste)
1 cup gruyere cheese, shredded (or you could use Swiss cheese or any other cheese you prefer)
1 tablespoon fresh parsley, chopped

Preparation

Preheat oven to 375\u00b0F.
Bake potatoes whole, in their skins on a foil lined jelly roll pan until they are soft when pierced with a fork (about 1-1 1/4 hours, depending on the actual size of your potatoes).
Remove from oven and let cool until you can handle them, then peel off the skins.
Mash the potatoes along with butter, cider, salt and pepper, until smooth enough to your liking.
Grease an oval baking dish (about 2-2 1/2 quart size) and spoon the mashed potatoes into the dish.
Sprinkle with the shredded cheese and bake at 375\u00b0F for about 30 minutes, uncovered, or until heated through and the cheese is melted.
Sprinkle parsley over the top and serve.
MAKE AHEAD TIP: You can make the mashed potatoes in advance and freeze them up to 1 month.
When ready to serve them, thaw completely, place into the baking dish as described above, top with cheese, and bake at 350\u00b0F for about 40 minutes, then sprinkle with parsley before serving.