I happen to love sweet potatoes, and the family as a whole loves maple...thus its a match made in heaven...everyone gets a little of what they love!
serves 4
3 med sweet potatoes
1/2 c sour cream
2 Tbs maple syrup
1/4 tsp salt
1/4 tsp ground ginger
1/4 c chopped pecans, toasted
Pierce sweet potatoes several times with a fork, place on baking sheet.
Bake at 375 for 1 hr or until soft
While potatoes are baking, stir together sour cream & next three ingredients.
Spoon over split open baked potatoes, sprinkle with pecans!
Simple, yummy, something everyone can enjoy!
Showing posts with label sweet potatoes. Show all posts
Showing posts with label sweet potatoes. Show all posts
27 March 2010
26 March 2010
Sweet Potato Casserole
This is a lightened version of the traditional marshmellow topped dish we are all used to seeing around Thanksgiving & Christmas for holiday meals. Thanks to COOKING LIGHT magazine, we have found a fantastic way to prepare a delicious dish that is healthier, though disappears even faster then the original!!
They say you can serve this hot or room temp, we've done hot, but I also tend to enjoy it cold out of the fridge too...I know, but we all have those odd things we love to eat cold the next day...right??
POTATOES:
2 1/4 lbs sweet potatoes, peeled & chopped
1 c half & half
3/4 c packed brown sugar
2 tsp vanilla
2 lg eggs
FILLING:
1 1/2 c mini marshmellows
1/2 c flour
1/4 c packed brown sugar
2 Tbs chilled butter, cut into small pieces
1/2 c chopped pecans, toasted
Preheat oven to 375
To prepare potatoes, place in a dutch oven (or heavy pan), and cover with water.
Bring to boil, reduce heat, and simmer 20 minutes or until very tender, drain & cool slightly.
Place potatoes in lg bowl. Add half & half, 3/4 c brown sugar, and vanilla.
Beat with mixer on med speed until smooth. Add egg & beat well to combine (mixture will be thin)
Scrape mixture into a greased (cooking spray) 13x9 baking dish.
To prepare topping, sprinkle mini marshmellows over top of casserole.
Lightly spoon flour onto a dry measuring cup, level with knife. Combine flour and 1/4 c sugar in med bowl.
Cut in butter with a pastry blended or 2 knives until it resembles coarse meal. Stir in pecans & sprinkle over potatoes & marshmellows.
Bake at 375 for 25-30 minutes or until golden brown.
They say you can serve this hot or room temp, we've done hot, but I also tend to enjoy it cold out of the fridge too...I know, but we all have those odd things we love to eat cold the next day...right??
POTATOES:
2 1/4 lbs sweet potatoes, peeled & chopped
1 c half & half
3/4 c packed brown sugar
2 tsp vanilla
2 lg eggs
FILLING:
1 1/2 c mini marshmellows
1/2 c flour
1/4 c packed brown sugar
2 Tbs chilled butter, cut into small pieces
1/2 c chopped pecans, toasted
Preheat oven to 375
To prepare potatoes, place in a dutch oven (or heavy pan), and cover with water.
Bring to boil, reduce heat, and simmer 20 minutes or until very tender, drain & cool slightly.
Place potatoes in lg bowl. Add half & half, 3/4 c brown sugar, and vanilla.
Beat with mixer on med speed until smooth. Add egg & beat well to combine (mixture will be thin)
Scrape mixture into a greased (cooking spray) 13x9 baking dish.
To prepare topping, sprinkle mini marshmellows over top of casserole.
Lightly spoon flour onto a dry measuring cup, level with knife. Combine flour and 1/4 c sugar in med bowl.
Cut in butter with a pastry blended or 2 knives until it resembles coarse meal. Stir in pecans & sprinkle over potatoes & marshmellows.
Bake at 375 for 25-30 minutes or until golden brown.
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