So we're turning orange around here. Our skin, our eyes, our lips, our teeth ... ... ... ... ... kidding! But if we are what we eat, then we are turning into sweet potatoes because I've made one savory sweet potato casserole recipe after another for the last couple of weeks. Because this is a classic concept recipe, mostly the casseroles have been variations on a theme:
Sweet potatoes cooked and then mashed with a fork, mixing in something creamy like goat cheese, ricotta cheese, even sour cream.
Then thinned with a little milk to create the light and fluffy texture that befits the richest and fluffiest mashed potatoes.
Then the flavors deepened or brightened or turned dark and savory with pantry ingredients.
Then turned into an oven-safe dish for heating through either right away or the next day.
Then sighing with satisfaction, the natural sweetness of the sweet potatoes plenty sweet enough without the addition of butter or cream or maple syrup or marshmallows or all the stuff we use to cover up the goodness, themselves, that are sweet potatoes.
The recipe that follows is one of two that I kept returning to. It shouts 'fall' to me and would be a wonderful contribution to a Thanksgiving table. That said, paired with a salad and an icy glass of Viognier one night, it was a most tasty vegetarian supper, too.
"I made this for Thanksgiving dinner with sour cream ... and it was a huge hit!" ~ Lisa
RECIPE for SAVORY SWEET POTATO CASSEROLE
Time to table: 50 minutes
Serves 4, easily multipled
Water to cover
1 pound sweet potatoes, peeled and cut into equal-sized pieces
1/4 cup part-skim ricotta, low-fat sour cream or goat cheese
1/4 cup skim milk
Generous salt & pepper
1 tablespoon green chile salsa (or more, to taste)
Pepitas (hulled pumpkin seeds), for garnish, pretty but optional
Preheat oven to 350F.
Put the water on to boil, add the sweet potatoes as they're prepped, cover and bring to a boil. Reduce the heat to maintain a fast simmer, let the sweet potatoes cook until soft, about 20 minutes. Drain and return to the cooking pot or a bowl. Mash the sweet potatoes with a fork (if you're making a bunch, a hand mixer will make the job go faster but for just a pound of sweet potatoes, it takes about a minute with a fork), add the goat cheese, ricotta or sour cream when they're partly mashed and finish mashing until quite smooth. Stir in the milk, salt and pepper and the green chile salsa. The potatoes will be quite cold at this point, so transfer the sweet potatoes to an oven-safe serving dish or to individual serving dishes. (Stop here if making ahead.) If you like, top with the pepitas and warm in the oven until hot-hot, about 15 minutes.
TO PREP AHEAD
DAY BEFORE Cook and mash the potatoes, transfer to a serving dish but don't add the pepitas or heat in the oven. Cover and refrigerate.
BEFORE DINNER Return the dish to room temperature. Bake at 350F for about 30 minutes or until hot clear through.
ALANNA's TIPS & KITCHEN NOTES
Watch for red-skinned sweet potatoes called Red Garnet. They are more perishable and more expensive than the tan-skinned sweet potatoes that are more common but the flesh is a bright-bright orange, slightly sweeter and less mealy.
~ Sweet Potato Casserole ~
~ Fresh Candied Yams ~
~ Maple Ginger Sweet Potatoes ~
~ more sweet potato recipes ~
~ more Thanksgiving vegetable recipes ~
from A Veggie Venture
~ Rustic Mashed Sweet Potatoes & Carrots ~
~ Sweet Potato Salad with Roasted Poblano, Roasted Corn & Chipotle ~
~ Turkey Sweet Potato Soup ~
~ more sweet potato recipes ~
from Kitchen Parade, my food column