Step 1

Prepare sweet potatoes using your favorite method, or to bake, preheat oven to 375 degrees F.

Step 2

Rinse and scrub the sweet potatoes well with a vegetable brush, dry off and carefully prick several times with a knife.

Step 3

Place on a foil covered pan (to catch any sticky juices that escape) on the middle rack of the oven and bake for about 35 to 40 minutes or until tender, testing with a knife inserted into the center. Total time will depend on the size of the sweet potatoes and the performance of your oven.

Step 4

Let cool, slice in half lengthwise, then scoop out the pulp, leaving a sturdy border approximately 1/4-inch in thickness.

Step 5

Cream together the sweet potato pulp along with the remaining ingredients and enough milk or cream to moisten the potatoes without making it soupy, about 1/3 cup, more or less.

Step 6

When ready to fill shells and bake again, preheat oven to 400 degree F.

Step 7

If you love marshmallow topping on your sweet potato casserole like I do, drop a few mini marshmallows in the bottom of each shell before filling.

Step 8

Evenly distribute the sweet potato mixture into the shells and bake on a foil-lined baking sheet for about 12 minutes, or until mixture is completely warmed through.

Step 9

Before serving, garnish with a drizzle of cane syrup, sorghum or light molasses and a sprinkle of finely chopped pecans.