Sweet potato Pashtida (casserole). But holiday time always mean Sweet potato Casserole.this one is the closest to how my granny and mom made it. I use evaporated milk instead of regular milk. Transfer potatoes to a large mixing bowl and mash with a potato masher.

Seriously, it's the tried-and-true casserole, except in one way. This version is smarter, faster and therefore a better recipe when you're short on oven space and time, i.e., on Thanksgiving. Combine Crust Mixture in mixing bowl and put to one side. You can cook Sweet potato Pashtida (casserole) using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Sweet potato Pashtida (casserole)

You need 400 grams of grated sweet potatoes.
Prepare 200 ml of sour cream (15%).
It's 100 grams of grated parmezan.
You need 150 grams of grated muzzarela.
You need 250 grams of feta cheese.
Prepare 4 of eggs.
It's 1 dash of salt and pepper.
Prepare 2 tbsp of vegetable oil.
Prepare 1/3 cup of green onion chooped.

Combine Sweet Potato Mixture ingredients in a mixing bowl in the order listed. Pour Sweet Potato Mixture into buttered baking dish. Sprinkle Crust Mixture evenly onto surface of Sweet Potato. In a large bowl, combine the mashed potatoes, butter, eggs, milk, vanilla extract and sugar.

Sweet potato Pashtida (casserole) step by step

Heat the oven at 180 C..
Mix all the ingredients in a large bowl, pour in a single round mold or in cupcake try for mini version..
Bake for 30 to 40 min, until golden..
Enjoy!.

For topping, combine all the ingredients and sprinkle over potatoes. This is a simple recipe for sweet potato casserole. But it is also the best I have tasted, enriched with eggs, milk, and rum, and topped with a crunchy pecan streusel. It is a standard at all holiday dinners in my family. The amount of rum can be varied according to taste (the casserole is also good without it.).