Friday, November 9, 2012

Sweet Potato Thanksgiving Sides

Sweet potatoes are great even when it's not Thanksgiving. But here are a couple of sweet potato options that I think work really well as feast day sides (I'm starting to drool just thinking about them).

Sweet Potato Souffle
(Don't know if it's really a souffle, technically, but it makes for an alliterative title)

2 (29-oz) cans sweet potatoes
3 large eggs
1/2 cup flour
1/3 cup brown sugar
3 Tbsp butter, melted
2/3 cup milk
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg

1/2 cup brown sugar
2 Tbsp flour
2 tsp cinnamon
2 Tbsp melted butter
1 cup broken nuts
Preheat oven to 350 deg. F.
Blend sweet potatoes, eggs, flour, 1/3 cup brown sugar, 2 Tbsp melted butter, and milk. Mix in spices and beat. Pour into casserole dish.
Mix topping ingredients and sprinkle over sweet potato mixture.

Bake covered at 350 deg. F. for 1 hour, then uncover and bake an additional 15 minutes. Let cool 15 minutes before serving.

If the souffle is a little too desert-y for your meal, or you're afraid it will steal the spotlight from the pumpkin pie, there's always the more savory roasted sweet potatoes.

Roast Sweet Potatoes

Preheat oven to 375 deg. F.

Peel and cut the following in a 1-inch dice
2 1/2 - 3 pounds sweet potatoes
2 onions (or cut in wedges)
2 or 3 medium apples (not red delicious or a tart one like granny smith; something crisp and sweet like fugi or gala)

Spread in single layer in a roasting pan and toss with:
1/4 olive oil
black pepper
a couple sprigs of fresh rosemary and thyme.

Cook at 375 deg for 25 - 30 minutes, or until all is tender.


Missa said...

Oh wow, Jen! I love both of these recipes. Sweet potatoes and apples are really good together. Yummy!

Boo said...

Thank you, thank you, thank you! We've been trying to figure out that sweet potato souffle recipe for awhile. We never could get it quite right until this year :) We did make one change, though - added crushed pineapple to the sweet potato mixture, and then eliminated the cinnamon.