Friends of mine introduced me to this dish. I made the praline topping for their sweet potatoes and we all moaned and groaned as we ate it.
The recipe says there won't ever be any leftovers and it's right...this is a great holiday recipe everyone will love.
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Sweet Potato Casserole with Praline Topping
*courtesy of The Thanksgiving Table by Diane Morgan*
Serves 8-10
Ingredients:
6 large dark-orange-fleshed sweet potatoes (about 5 1/2 pounds, scrubbed)
3/4 cup milk
1/2 cup (1 stick) unsalted butter
3 large eggs, lightly beaten
3/4 cup packed dark brown sugar
PRALINE TOPPING
4 tablespoons unsalted butter
3/4 cup packed dark brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
3/4 cup heavy (whipping) cream
1 1/2 cups pecans, coarsely chopped
2 teaspoons vanilla
Directions:
1. Preheat the oven to 350 degrees. Pierce each potato several times with a fork and place in a baking pan. Bake until the potatoes are tender when pierced with a fork, 1 1/4 to 1 1/2 hours. Set aside until cool to touch.
2. In a small saucepan, heat the milk and butter until the butter has melted and the mixture is hot but not boiling. Cut the potatoes in half, and scoop the flesh into a large bowl, discarding the skins. Use a potato masher and mash the potatoes. Stir in the milk mixture. Whisk in the eggs and continue whisking until well combined with the potato mixture. Add the brown sugar and stir until thoroughly blended. Butter a 9-by-13-inch baking pan, or an 11-inch round oven-to-table casserole. Spread the sweet potato mixture evenly in the casserole. Set aside while making the topping. Increase the oven temperature to 375 degrees.
TO MAKE THE PRALINE TOPPING
a. Melt the butter in a 2-quart saucepan over low heat. Stir in the brown sugar, salt, cinnamon, nutmeg, cream, and pecans. Heat to a simmer, and cook, stirring constantly, until the sugar has dissolved and the mixture is thick, about 5 minutes. If the mixture begins to boil and splatter, turn down the heat to maintain a simmer.
b. Remove from heat and stir in the vanilla. Pour the topping evenly over the sweet potatoes, spreading it with a rubber spatula.
3. Bake the casserole until the topping is slightly crusty and set, about 30 minutes. Serve immediately.
Showing posts with label sweet potato. Show all posts
Showing posts with label sweet potato. Show all posts
Friday, November 26, 2010
Vegan - Hash in a Flash and Chickpea Gravy
Here are a few Vegan recipes I've recently tried that have been VERY yummy. The "Hash in a Flash" has quickly become one of my favorite breakfast recipes and even non-vegetarians ADORE it.
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Hash In a Flash (from Carole Raymond's "Student's Go Vegan Cookbook")
Makes 2 servings, breakfast
2 Tbsp olive oil
1 cup sweet potato, diced into 1/2-inch pieces
1/2 cup chopped yellow or sweet onion
1/2 cup diced bell pepper
1 1/2 cups thawed and chopped frozen vegan sausage (I HIGHLY recommend the Gimme Lean Sausage)
1/4 to 1/2 tsp red pepper flakes
Salt and ground black pepper to taste
Preheat over to 400 degrees. To a medium bowl, add 1 Tbsp of oil. Toss the potatoes with the oil until well coated. Sprinkle the potatoes in a single layer onto a baking sheet and bake until tender, about 15 minutes. Stir once.
When the potatoes only have a few minutes, heat 1 Tbsp of oil in a medium skillet on medium heat. Add the onion and bell pepper and saute for 3-4 minutes, until veggies are tender, and stirring frequently. Add potatoes, sausage, red pepper flakes and salt and pepper. Cook, stirring frequently, for 5 minutes, or until potatoes are just lightly browned (do not over cook or potatoes get really dry). Serve immediately.
Punk Rock Chickpea Gravy (from Isa Chandra Moskowitz's "Vegan with a Vengeance")
Makes about 3 cups, great on everything that needs gravy!!!
1/4 cup all-purpose flour
Approximately 2 1/2 cups water
1 Tbsp olive oil
1 medium sized onion, quartered and thinly sliced
2 tsp mustard seeds
3 cloves garlic, minced
1 16-oz can chickpeas, drained and rinsed
2 pinches ground cumin
2 pinches paprika
Pinch of each: dried rosemary, dried thyme, dried oregano, ground coriander
3 Tbsp soy sauce (I would recommend 4-5, personally)
Juice of 1 lemon
1/4 nutritional yeast (if you don't have nutritional yeast, just cut back on the water used at the end)
Mix the flour with 2 cups of water until flour is mostly dissolved.
Heat a large skillet (preferably cast iron) over medium heat. Add the olive oil and let heat for 20 seconds or so. Add the onions and mustard seeds; cook for about 10 minutes, stirring occasionally, until the onions are browned and the mustard seeds are toasted. Add the garlic and saute for 2 minutes more. Add the chickpeas; use a potato masher to mash them - you don't want to mash them into a paste, just make sure each one is broken up. Add the herbs and spices, soy sauce and lemon juice. Scrape the bottom of the pan to loosen any browned bits of onion.
Lower heat and pour the flour mixture into the pan. Stir constantly until a thick gravy forms. Stir in the nutritional yeast. If it looks too thick and pasty, add more water and mix well. It may look like it doesn't want any more water added to it, but just keep mixing and it will loosen up.
Keep warm until ready to serve.
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Hash In a Flash (from Carole Raymond's "Student's Go Vegan Cookbook")
Makes 2 servings, breakfast
2 Tbsp olive oil
1 cup sweet potato, diced into 1/2-inch pieces
1/2 cup chopped yellow or sweet onion
1/2 cup diced bell pepper
1 1/2 cups thawed and chopped frozen vegan sausage (I HIGHLY recommend the Gimme Lean Sausage)
1/4 to 1/2 tsp red pepper flakes
Salt and ground black pepper to taste
Preheat over to 400 degrees. To a medium bowl, add 1 Tbsp of oil. Toss the potatoes with the oil until well coated. Sprinkle the potatoes in a single layer onto a baking sheet and bake until tender, about 15 minutes. Stir once.
When the potatoes only have a few minutes, heat 1 Tbsp of oil in a medium skillet on medium heat. Add the onion and bell pepper and saute for 3-4 minutes, until veggies are tender, and stirring frequently. Add potatoes, sausage, red pepper flakes and salt and pepper. Cook, stirring frequently, for 5 minutes, or until potatoes are just lightly browned (do not over cook or potatoes get really dry). Serve immediately.
Punk Rock Chickpea Gravy (from Isa Chandra Moskowitz's "Vegan with a Vengeance")
Makes about 3 cups, great on everything that needs gravy!!!
1/4 cup all-purpose flour
Approximately 2 1/2 cups water
1 Tbsp olive oil
1 medium sized onion, quartered and thinly sliced
2 tsp mustard seeds
3 cloves garlic, minced
1 16-oz can chickpeas, drained and rinsed
2 pinches ground cumin
2 pinches paprika
Pinch of each: dried rosemary, dried thyme, dried oregano, ground coriander
3 Tbsp soy sauce (I would recommend 4-5, personally)
Juice of 1 lemon
1/4 nutritional yeast (if you don't have nutritional yeast, just cut back on the water used at the end)
Mix the flour with 2 cups of water until flour is mostly dissolved.
Heat a large skillet (preferably cast iron) over medium heat. Add the olive oil and let heat for 20 seconds or so. Add the onions and mustard seeds; cook for about 10 minutes, stirring occasionally, until the onions are browned and the mustard seeds are toasted. Add the garlic and saute for 2 minutes more. Add the chickpeas; use a potato masher to mash them - you don't want to mash them into a paste, just make sure each one is broken up. Add the herbs and spices, soy sauce and lemon juice. Scrape the bottom of the pan to loosen any browned bits of onion.
Lower heat and pour the flour mixture into the pan. Stir constantly until a thick gravy forms. Stir in the nutritional yeast. If it looks too thick and pasty, add more water and mix well. It may look like it doesn't want any more water added to it, but just keep mixing and it will loosen up.
Keep warm until ready to serve.
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