I usually reach for fresh sweet potatoes, but feel free to make this a canned sweet potato casserole if that’s all you have.If you want it to be completely smooth, use a food processor. If you want the filling to be light and airy with some small sweet potato chunks, use a hand mixer. Use a fork if you want your filling to have large chunks of sweet potatoes.Their skins will come off much easier once cooked. Don’t peel the sweet potatoes before cooking.You can either boil, steam, or roast them.
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