Sweet Potato Casserole

2 large sweet potatoes
1 medium butternut squash
olive oil
1/4 lb. clarified butter or ghee
1 egg
1/4 t. cinnamon
1/4 t. allspice
1/2 t. salt
1 banana or 3/4 c. blueberries
1/2 cup chopped pecans or walnuts
1/2 package of small marshmallows (only if you are having guests and you don't partake)

Pre-heat oven to 400 degrees. Slice squash lengthwise, remove seeds and rub olive oil over the exposed surface. Bake squash for 45 minutes and sweet potatoes for 1 hour and 15 minutes. Peel the squash and potatoes. Mash and strain through a chinois or sieve to remove fibers. The squash keeps the consistency of the dish from being too thick. Melt the butter into the mixture and then add the egg.

Mix in the nuts and dry ingredients. If you are not using marshmallows, put the nuts on the top of the casserole. Fold in blueberries or sliced banana. Pour into casserole dish and top with marshmallows or nuts. Lower oven to 350 degrees and bake until marshmallows are lightly browned on top.

Serves 6 to 8

copyright 12-25-1990 by Nancy Greene