Mashed Sweet Potatoes
● By Anonymous
Place potatoes in Dutch oven with enough water to cover. Bring to a boil. Reduce heat to medium-low; cover loosely and simmer 15 to 25 minutes or until tender. Drain well in colander; place in large bowl; set aside.
Heat oven to 350° F. Lightly grease 2-quart casserole with olive oil. In medium skillet or saucepan, heat olive oil over medium heat. Add onion and gingerroot; cook and stir until tender.
Lightly mash potatoes with spoon or potato masher. Add onion mixture and remaining ingredients except cinnamon bread and 2 tsp. olive oil. For smoother consistency, beat with mixer to blend. For a chunkier mixture, mash with potato masher or wooden spoon to blend. Spoon into prepared casserole.
In food processor or blender, process bread pieces until completely chopped. Blend in remaining 2 tsp. olive oil. Sprinkle over potato mixture.
Bake 35 to 45 minutes or until lightly browned and thoroughly hot.
Makes 16 to 20 servings.