Sweet Potato Casserole

I got the basics of this casserole from my friend Jacqui, during our first duty station.  She called her recipe “Sweet Potato Pie with Cornflakes” but I’ve evolved it into something a bit different over the years.  My guys really love the topping and I adore the sweet potato itself, so it’s a great side dish for our holiday turkey menu.  I hope you feel the same!

sweetpotatocasserole

Ingredients:

  • 2 large cans sweet potatoes (or yams), drained
  • 1 small can crushed pineapple, drained
  • 2-3T white wine (semi dry or dry wine)
  • cinnamon to taste
  • salt to taste
  • 1/3 cup butter
  • 1/3 cup brown sugar
  • 2 cups cornflakes
  • 2-3 cups mini marshmallows

Directions:

  1. Mix drained sweet potatoes with pineapple and season with wine, cinnamon, and salt to taste.
  2. Spoon into 9×13 casserole pan and flatten with back of spoon.
  3. In a bowl, melt butter and mix with brown sugar.  Add cornflakes and mini marshmallows, mixing well to coat everything with the butter/sugar mixture.
  4. Spoon topping over sweet potato mixture.  Bake at 375 degrees for 15-20 minutes until marshmallows are toasty and bubbly.

This is a great side dish for those people who don’t really want a vegetable for holidays.  We have learned that the topping doesn’t reheat very well, so feel free to suggest that people eat the sweet topping before putting the leftover sweet potatoes in the fridge.

As for the difference between sweet potatoes and yams?  Here’s a link to figure out which tuber you might be using!

 

Advertisements

Recipe: Winter Crab Bisque

One of the best things about this recipe is that it uses up the leftover Crab Dip that I had from our family’s Thanksgiving dinner this past weekend.  Crab Dip is a thing of beauty…. thick, creamy, and so very decadent.  The hard part comes when the entire recipe isn’t eaten and you have to find something that is equally delicious in which to use all that fabulous crab… and this, in my opinion, is it!WinterCrabBisque

I started my Winter Crab Bisque by making the soup base.  I diced half an onion and sauteed it in a bit of olive oil.  I then diced 3/4 of a butternut squash (about 4 cups) and one large sweet potato and added them to the large stock pot, turning the heat to medium to start a simmer.  Quickly adding equal parts chicken stock and white wine, I gave the vegetables time to cook on a low boil until everything was soft.  I had chosen to use marjoram, some fresh rosemary, and pepper for my seasoning, so added these to the cooking vegetables so the flavors would combine.

Once the vegetables were soft (almost “falling apart” soft), I used a stick blender to thoroughly mash everything until smooth. The soup was still very warm at this point, so I turned off the heat and added the cold leftover crab dip.  NOTE: My Crab Dip recipe couldn’t be easier… it comes from my cousin, Kris, and it’s as easy as warming 1 stick of butter and 1 block of cream cheese in a double boiler, then adding 1 lb crabmeat and seasoning with Old Bay and parsley.  

After adding the cold crab dip, I simply folded the soup over the dip until everything came to the same temperature and combined nicely.  The crab dip had already been seasoned with Old Bay and parsley, so this was a lovely addition to the winter vegetables in the soup, coming together to make a thick and hearty bisque that could warm the coldest hearts on a winters day.

One extra note on the crab dip: my official recipe from Kris says to use Lump crab meat, but the cost was about to make me choke, so I substituted claw meat, which was half the cost of the lump crab meat.  I was pleased with the results, but I was also serving a bunch of guys who don’t mind the difference.  If you’re trying to impress, the lump crab meat is definitely more “perfect”, but I tend to lean more toward something that’s less costly if I’m mixing it into other ingredients.

I do hope you’ll try this simple, yet elegant dish.  I made it in under an hour this morning and am very happy with the results.  If you’re looking for a delicious bisque recipe that isn’t going to send you running to the store for new/unique ingredients, this is a great option!  Enjoy!