South Texas Sweet Potato Casserole

by James Vives

Ingredients:

  • 6 Sweet Potatoes, peeled and each half cut into quarters
  • 4 Tbsp. Butter
  • ½ Cup Cacique Mexicana Crema Sour Cream
  • 1 Tbsp. Brown Sugar
  • 1 tsp. Salt
  • 4 Tbsp. Brushfire Farms Original Glaze (Add more for more heat)
  • 2 Tbsp. Fresh Chives, fine chopped
  • 1 Cup Crispy Fried Onions

Process:

  1. Boil Sweet Potatoes in salted water for 15 minutes or until fork tender. Drain water and keep potatoes in pot.
  2. Add butter, Mexicana Crema, Salt, Brown Sugar and Glaze and blend together with emersion blender or potato masher until smooth.
  3. Stir in 1 Tbsp. of fresh Chives.
  4. Pour into Casserole Dish, top with Fried Onions and bake at 400 degrees until onions are golden brown.
  5. Remove from oven and top with 1 Tbsp. Chives. Serve and enjoy!
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