Show Enriched with butter and eggs and spiked with warm spices, prepare to meet your new go-to holiday side dish. Roasting the sweet potatoes (instead of boiling) concentrates and deepens their flavors. It also allows you to prep the potatoes well in advance to free up valuable time and oven space on the big day.
Deselect All 2 1/2 pounds sweet potatoes (about 3 large), scrubbed 2 large eggs, lightly beaten with a fork 3 tablespoons unsalted butter, melted plus more for the preparing the pan 2 tablespoons packed dark brown sugar 1 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger Pinch of freshly grated nutmeg Freshly ground black pepper 1/4 cup coarsely chopped pecans
Copyright 2001 Television Food Network, G.P. All rights reserved Sweet potato casserole is one of the quintessential Thanksgiving foods. It makes an appearance alongside the turkey on everyone's holiday table. In my family, we have it again on Christmas, too. The version everyone expects is the one that's covered in marshmallows. This year, I'm taking a stand against this marshmallow-topped calorie bomb. Not only does the traditional sweet potato dish deliver tons of extra sugar, fat and calories, it doesn't even taste good. Not in
my opinion, anyway. Sweet potatoes are naturally sweet; they don't need the help of marshmallows. They're perfectly delicious on their own -- baked, mashed, or turned into fries -- or in a casserole, spiced with cinnamon, nutmeg and ginger and topped with pecans. I'm making Ellie Krieger's sweet potato casserole this year. With 160 calories and 4
grams of fat per serving it's a smarter choice than the marshmallow-y version, and without the super-sweet topping, the flavor of the sweet potatoes is allowed to shine through. Sweet Potato-Pecan Casserole Recipe courtesy Ellie Krieger for Food Network Magazine 3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray. Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish. Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes. Per serving: Calories 160; Fat 4 g (Saturated 1 g); Cholesterol 25 mg; Sodium 180 mg; Carbohydrate 31 g; Fiber 3 g; Protein 3 g Why do people add marshmallows to sweet potatoes?Sweet Marketing
According to Saveur, it was 1917 when the first instance of sweet potatoes baked with a coat of marshmallows appeared in a recipe booklet commissioned by Angelus Marshmallows. Since then, the dish found its way into more and more culinary publications, allowing for nationwide recognition.
What's the difference between yams and sweet potato casserole?Sweet potatoes are much sweeter and creamier in texture, while yams have a flavor and starchier texture more comparable to a white potato.
Why do you add eggs to sweet potato casserole?The egg is the all-important binder in a sweet potato casserole: it enriches and stiffens the mixture without making it heavy. Make sure to cool the mash slightly before adding the egg so it doesn't scramble, and to stir well so there are no streaks of cooked egg white in the finished dish.
Do sweet potatoes need parboiling before roasting?No need to parboil them before roasting! When you bake the potatoes, they get nice and tender without any parboiling. They are also roasted at a high heat, making them perfectly crispy and cooked through in just 30 minutes.
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