Sweet Potato Casserole

Instructions

Place potatoes and bay leaves in a Dutch oven or large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Remove from the heat; cool to room temperature. Place in the freezer (still covered by the cooking water) for 1 hour.
Drain potatoes; peel and grate. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with butter. Sprinkle with salt and pepper; toss to coat. Combine the sour cream, soup, 1 cup cheese, pimientos and onion; spread over potatoes. Sprinkle with the remaining cheese; top with cornflakes (dish will be full). Bake, uncovered, at 350 degrees F for 45-50 minutes or until bubbly.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 12

Ingredients

8 large potatoes
2 bay leaves
1/4 cup butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups sour cream
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
2 cups shredded Cheddar cheese, divided
1 (2 ounce) jar diced pimientos, drained
4 green onions, chopped
1/2 cup crushed cornflakes