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Monday 4 February 2013

Sweet potato or yam casserole recipe - secret ingredient to making this vegetable dish taste like dessert: eggnog!

I seriously hate vegetables.  I know I should eat more of them cuz they're good for me, reduces colon cancer, reduces cholesterol... but end of the day, I much rather pig out on fruit than to make and eat vegetables.  So, I'm always on the look out for recipes that make or disguise vegetables into tasting good.  This is an awesome one.  Only catch is, you'll have buy, portion and freeze eggnog so you can make this year round - since eggnog is only available in the grocery stores around the holiday season. Or you can substitute milk with a bit of cinnamon and nutmeg I guess... though that doesn't seem as fun as having eggnog year round!!! :D This casserole can be made with sweet potatos (the ones that have pale whitish-yellow inside and out) or yams (brown-red skin and ruddy orange flesh) - I used yams this time around as I wanted a super sweet casserole.

Right before the sweet potato/yam casserole goes into the oven!
As far as prep goes, you can use canned yams/sweet potatoes, microwave the suckers, or boil them soft.  But if you want to cut back on added sugar, simply roast them at 250F (or however low your oven goes - just not the "keep plates warm function" lol!) for a 2-3 hours until the natural sugars develop - the lower the heat, the more time the sweet potatos/yams have time to slowly convert their natural sugars over.  A high heat just cooks it and doesn't allow time for the starches to convert into natural sugars.  I used yams this time around and they got so happy softened sweet, that a sugary syrup started to ooze out of the foil wrapped yams!! Yum!  Just cool, scoop out, mash, and you're ready to add in other ingredients and bake a little bit.  Only one pic as my other camera got killed.  I used a Pyrex pie dish from this Pyrex set so I could go from oven to table since its pretty to boot!
For a super creamy delicious sweet potato casserole with hints of nutmeg and cinnamon you won't believe is good for you, and truly is a side dish, and not a dessert... don't care cuz its yummy!!  I didn't put in the pecan topping cuz I had friends with nut allergies I was planning on sharing this with.

Recipe for Sweet potato or yam casserole
-2lbs yams or sweet potatoes ~ 2 med-large yams, or enough to eventually fill ~4cups
-1 large egg, beaten
-1 tablespoon real vanilla extract
-1/2 cup packed brown sugar (add in 1 full cup of sugar if you did not roast the sweet potatos/yams)
-1/3 cup butter melted
-1/2 cup eggnog (or 1/2 cup homo milk/cream + 1 egg + 1/2 tsp ground nutmeg)
-1 tablespoon ground cinnamon
-1 cup chopped pecans and 1/2 cup brown or maple sugar (optional)
1) Scrub yams/sweet potatos clean.  Wrap in tin foil and place on tin foil covered baking sheet.  Roast at 250F up to 325F for a 2-3 hours until they are soft.
2) Scoop the sweet potato/yams out from the skin - discard skin.  Sweet potato/yams can be stored in fridge for next day or go straight into:
3) Preheat oven to 350F.  Mash the sweet potatoes if you want a textured casserole, used electric beater to whip if you prefer a smooth creamy casserole.
4) Mix in eggs, vanilla, brown sugar, eggnog, meted butter and cinnamon.  Dump into oven safe casserole dish (mine fit into a pyrex pie plate/pan).  Top with chopped pecans and 1/2 cup sugar if you want.
5) Bake in preheated 350F oven for 35-45min.  Dig in and enjoy!!

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