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Chef John's Sweet Potato Casserole
Reviews:
November 29, 2013

I made this for Thanksgiving, and it was a winner! Here are a few comments that might help other people: I substituted a lemon juice & milk mix for buttermilk (just google "buttermilk substitute" and you'll easily find that simple recipe). I used dark brown sugar instead of light brown, and whole wheat flour. I used a casserole dish with an 8" radius (smaller than the baking dish shown in the video) and I needed only about half the pistachio-nut mixture to cover the top, so I'm freezing the other half to use when I make the dish the next time. And one final word, perhaps mainly for novice cooks like me: The raw sweet potatoes were HARD to cut! Don't cut them the long ways first, as shown in the video -- my knife got stuck when I did that. Better to cut the short way through first so you can get some leverage with the knife. They were so hard to cut that I actually nicked my fingers twice -- so use caution when cutting them. But anyway the dish got raves from folks at our Thanksgiving table.

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