Okinawa Sweet Potato Casserole

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Okinawa Sweet Potato Casserole
Serves 6
Soon after it was introduced into Okinawa in 1605, sweet potato became the main staple of the Okinawans. Okinawa Sweet Potatoes are tan in color; similar to a russet potato, but once cut open this variety is very different. The inside of the Okinawa Sweet Potato is a bright magenta color; very surprising, yet pleasing to the eye. The Okinawa Sweet Potatoes are also called Japanese sweet potatoes. Enjoy these potatoes baked, roasted, boiled, steamed, candied, scalloped, or mashed.
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  1. 6 medium Okinawa Sweet Potatoes
  2. 1 stick Butter, salted
  3. 3 Eggs, beaten
  4. 1/2 cup Milk, hot
  5. 1/2 cup Applesauce
  6. 1/2 cup Brown Sugar
  7. 1 pinch Cinnamon, ground
  8. 1 tsp. Pure Vanilla Extract
  9. 1/2 cup Pecan pieces
  10. 6 Pineapple Rings, fresh
  11. 1/4 cup Brown Sugar/Granulated Sugar Mix
  1. Preheat your oven to 375º F.
  2. Boil sweet potatoes in water until tender; peel off skins and mash.
  3. Add butter and mash into sweet potatoes.
  4. Add eggs and beat vigorously.
  5. Add milk, applesauce, brown sugar, cinnamon, vanilla and pecans and stir in. Mix well.
  6. Pour the sweet potato mixture into a casserole dish large enough for the mixture to have a 1 ½" depth.
  7. Garnish top with pineapple rings, sprinkle with brown and granulated sugar mix and bake for 25 minutes.
  8. Finished casserole should be firm and a cake tester when inserted, should be clean.
Nino Salvaggio