SWEET POTATO CASSEROLE 

Victoria Peck is Jack Scalfani's guest on this episode. She shows Jack how to make the perfect fall desert, Sweet Potato Pie Casserole.
Here is the recipe:
Sweet potato casserole
• Preheat oven to 325 degrees
Crust
• Two sticks of butter softened-microwave for 10 seconds
• 3 egg yolks
• 1 tsp. nutmeg
• 1/4 cup evaporated milk
• 1 cup sugar
• 2 cups of flour
• 1 tsp baking powder
• Cream butter and sugar until fluffy with mixer then add egg yolks . Mix flour with nutmeg and baking powder in a separate container then put powdered mixture into the butter/sugar mixture . Alternate adding the powder and the milk as you mix with the mixer.
• Place around the sides and bottom of an oblong pan. Please make sure to cover the entire pan. It can be metal or glass- 9x13 pan or casserole dish. Sit to the side.
Filling
• 1 large can sweet potatoes 40 oz. can
• 2 to 2.5 cups sugar to taste
• 2 sticks of butter room temperature
• 3 tsp. nutmeg
• 2 tsp. vanilla flavoring
• 1 ½ cups of evaporated milk
• 3 eggs beaten
• Cook potatoes separately until they are tender. Cook on the stove or place in the microwave for 5 minutes
• Beat the potatoes to remove the strings. The strings will stick to the beater. Rinse the beater off.
• Add sugar and butter to the sweet potatoes and beat until lumps disappear
• Add nutmeg, milk, vanilla, and eggs to the potato mixture . Mix well then pour into the crust.
• Cook at 325 degrees until firm and done which is usually about 40 minutes. Crust will be light brown and the potatoes will firm more as it cools.
• Serve with whipped cream or ice cream. Good cold or heated up. Serves up to 20 people if they get a healthy serving.
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