Ingredients

• 5  medium sweet potatoes (2-1/2 pounds)
• 3  medium Granny Smith apples
• 2  eggs
• 1/3  cup half-and-half, light cream, or milk
• 1/4  cup thinly sliced green onion
• 3  tablespoons margarine or butter, melted
• 2  tablespoons brown sugar
• 1/8  teaspoon ground red pepper
• 2  tablespoons grated Parmesan cheese

Directions

1. Peel sweet potatoes or yams; cut off woody portions and ends; cut into quarters. Peel, quarter, and core apples. Cook sweet potatoes, covered, in a Dutch oven in enough boiling water to cover for 15 minutes. Add apples and cook 10 to 15 minutes more or until tender. Drain.

2. In a large mixing bowl combine sweet potatoes and apples. Beat with an electric mixer on low speed until mashed. Add eggs; half-and-half, cream, or milk; green onions; margarine or butter; brown sugar; salt; and red pepper. Beat until well combined. Turn into a greased 2-quart souffle dish or casserole. Cover and refrigerate overnight or for up to 3 days.

3. To serve, bake, uncovered, in a 325 degree F oven about 1 hour or until heated through. Sprinkle with Parmesan cheese. Makes 12 servings.

Make-Ahead Tip: Up to 3 days ahead, prepare casserole, except do not bake. Cover and chill. To serve, bake as directed.