Another Epicurious recipe which I pulled out for Mormon med student dinner when I needed to make a vegetable side. Not truly a casserole, this is more accurately described as just twice-baked mashed sweet potato. This was easy, straight-forward, and good as far as sweet potatoes go. I, like the author of the recipe, like the simplicity of the recipe. No mini marshmallows, just the potatoes and a little orange juice*.
Original recipe here: http://www.epicurious.com/recipes/food/views/Sweet-Potato-Casserole-350516
Ingredients:
3 cups firmly packed unseasoned mashed sweet potatoes (about 3 pounds)
1/2 cup firmly packed light brown sugar
1/2 cup fresh orange juice
4 tablespoons (1/2 stick) butter, melted
2 tablespoons fresh lemon juice
2 teaspoons finely grated orange zest
1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Directions:
1. Pierce each sweet potato with a sharp-pronged kitchen fork, set on a baking sheet, then bake on the middle oven shelf for about 1 hour at 400° F. or until you can pierce a potato easily with a fork.
2. Cool the potatoes to room temperature, peel, then mash until light and fluffy.
Original recipe here: http://www.epicurious.com/recipes/food/views/Sweet-Potato-Casserole-350516
Ingredients:
3 cups firmly packed unseasoned mashed sweet potatoes (about 3 pounds)
1/2 cup firmly packed light brown sugar
1/2 cup fresh orange juice
4 tablespoons (1/2 stick) butter, melted
2 tablespoons fresh lemon juice
2 teaspoons finely grated orange zest
1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Directions:
1. Pierce each sweet potato with a sharp-pronged kitchen fork, set on a baking sheet, then bake on the middle oven shelf for about 1 hour at 400° F. or until you can pierce a potato easily with a fork.
2. Cool the potatoes to room temperature, peel, then mash until light and fluffy.
3. Preheat the oven to 350° F. Butter a 2-quart casserole and set aside.
4. Combine all ingredients in a large mixing bowl, beating until smooth. Taste for salt and pepper and adjust as needed.
5. Scoop into the casserole, spreading to the edge and roughing the surface. Bake uncovered on the middle oven shelf for about 45 minutes or until tipped with brown.
6. Serve hot as an accompaniment to roast turkey, chicken, or pork. Good, too, with pork chops.
We ate these with pork chops and Caeser salad and rice pilaf and had was a lovely meal.
*Unlike most recipes, I actually followed most of the instructions exactly as is with this recipe. Except.... I substituted orange-peach-mango juice for the OJ! Just for a little kick, you know. And because it's what I had on hand. And that little move got universally approved. So feel free to experiment yourself.
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