Chanterelle Sweet Potato Casserole

• 2 sweet potatoes
• 2 yams
• 1 cup milk, warm
• 1 tablespoon cornstarch
• 2 eggs, slightly beaten
• 2 tablespoons sherry wine
• 2 tablespoons maple syrup
• 1 teaspoon vanilla
• 1 tablespoon butter, melted
• 1/2 lb chanterelle mushroom, chopped and sauteed
• 1/2 cup swiss cheese, grated
• 2 tablespoons breadcrumbs
• 1/4 cup onion, chopped and sauteed
• 1/2 lb chanterelle mushroom, chopped and sauteed

1. Peel, chop and boil sweet potatoes and yams until soft. Mash, set aside. Preheat oven to 400.
2. Dissolve cornstarch in a little milk then add to the rest of milk. Add eggs, sherry, vanilla, syrup, gradually mix with the mash. Add butter, blend well. Fold in chanterelles.
3. To prepare topping, mix breadcumbs with sauteed onion and separately sauteed mushrooms, then mix with cheese. Sprinkle on top of casserole.
4. Bake in a casserole dish 45 minutes, covered until last 10 minutes.

sweet potatoes, yams, milk, cornstarch, eggs, sherry wine, maple syrup, vanilla, butter, chanterelle mushroom, swiss cheese, breadcrumbs, onion, chanterelle mushroom

Taken from www.food.com/recipe/chanterelle-sweet-potato-casserole-510518 (may not work)