Thanksgiving Thursday: Sweet Potatoes Two Ways

24 Nov

My husband and I have very different ideas about sweet potatoes. I love savory, he craves sweet. So, this year, I’m making sweet potatoes two ways. Savory Rosemary Mashed Sweet Potatoes for me and a marshmallow-covered Sweet Potato Casserole for him.

Savory Rosemary Mashed Sweet Potatoes

Based on Cooking Light’s Rosemary Mashed Sweet Potatoes

Ingredients

  • 1 1/3 pounds sweet potatoes, peeled and cut into chunks
  • 2 teaspoons finely chopped fresh rosemary
  • 1/4 teaspoon coarse sea salt
  • 1/4 teaspoon black pepper

Directions

  • Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 30-45 minutes or until tender.
  • Drain. Place potatoes in a large bowl; beat with a mixer at medium speed until smooth.
  • Add rosemary, salt, and pepper; beat until blended.
  • Spoon into a bowl; drizzle with remaining 1 1/2 teaspoons oil.

Sweet Potato Casserole

Based on Emeril’s Sweet Potato Casserole

Ingredients

  • 3 ½ to 4 pounds fresh sweet potatoes, scrubbed well
  • ¼ cup light brown sugar
  • ¼ cup evaporated milk or heavy cream
  • 2 tablespoons unsalted butter, at room temperature
  • 2 tablespoons orange juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon finely grated orange zest
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly ground nutmeg
  • Pinch ground mace
  • Pinch ground cloves
  • ¼ cup finely chopped toasted pecans
  • 3 cups miniature marshmallows

Directions

  1. Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 30-45 minutes or until tender.
  2. Drain. In a large bowl combine the potatoes (you should have about 4 cups), sugar, evaporated milk, butter, orange juice, vanilla, salt, orange zest, cinnamon, nutmeg, mace and cloves and beat until smooth.
  3. Spoon the mixture into a 2 quart casserole dish and sprinkle with the chopped pecans. Arrange the marshmallows in an even layer over the top and bake until the marshmallows are lightly browned, 35 to 45 minutes. This can be made a day ahead, covered, and refrigerated, then returned to room temperature and baked 35 to 45 minutes before serving.

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