Peel sweet potatoes,
making sure to cut off the woody portions and trim the ends.
Quarter the peeled sweet potatoes.
To cook the sweet potatoes and apples, place the pieces in a
large pot and cover with boiling water. Return the water to a
boil over high heat, then reduce the temperature setting to low
and continue to cool for 10 to 15 minutes, until tender. Drain
In a large mixing bowl, combine sweet potatoes and apples.
Beat with an electric mixer on low speed until mashed.
Add the eggs, half-and-half, green onions, melted butter
or margarine, brown sugar, salt, and red pepper. Beat again
until well combined.
Turn the mixture into a well greased 2-quart soufflé dish
or casserole. (At this point, you may refrigerate the side
dish, covered, for up to 3 days before serving.)
To serve, bake, uncovered, in a 325- F degree oven for
about 1 hour or until heated through. Sprinkle with Parmesan
cheese just prior to serving.