Thanksgiving Sweet Potatoes
Potato’s healthy cousin.
Thanksgiving wouldn’t be complete without sweet potatoes. And while those ones with the little marshmallows on top are cute, there are plenty of more interesting and sophisticated ways to prepare this healthy vegetable. Here are a few of our favorites:
Caramelized Onion and Sage Mashed Sweet Potatoes
I love sweet potatoes and I am always looking for a new way to enjoy them. If you are a sweet potato fan like me, then you will love this savory mashed sweet potato recipe with caramelized onion and sage leaves from foodblogga.
Makes 4 Servings
2 large sweet potatoes, washed, peeled, and diced (4 cups diced)
4 tablespoons olive oil, divided
1 large yellow onion, thinly sliced
2 tablespoons light brown sugar
4-5 large sage leaves, thinly sliced, or to your taste
1 teaspoon coarse sea salt
7-8 cranks of freshly ground black pepper
1-2 teaspoons quality extra virgin olive oil, for drizzling
1. Place diced potatoes in cold water in a medium saucepan. Bring to a boil and cook until tender when pierced with a fork. Drain immediately.
2. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes.
3. In a small skillet over medium heat, add remaining 2 tablespoons olive oil. Add sliced sage leaves and sauté until lightly crisp. Remove from heat.
4. Using a hand-held potato masher or an electric mixer, mash potatoes to desired consistency. Add the caramelized onions and the crisp sage leaves in olive oil to the potatoes. Season with coarse sea salt and freshly ground black pepper. Stir until well blended. Drizzle with extra virgin olive oil and sprinkle with sea salt before serving.
Sweet Potato Casserole
Mmm, just thinking of this dish makes me smell the sweet potatoes and pecans mixture baking in my oven around Thanksgiving… A must-have at your holiday meal, this sweet potato casserole from Food and Wine will surely win over your family and friends.
5 pounds sweet potatoes (about 10)
1 stick (4 ounces) unsalted butter, cut into pieces
2/3 cup granulated sugar
1/2 cup light brown sugar
1/2 cup honey
2 teaspoons pure vanilla extract
1 3/4 teaspoons salt
3/4 teaspoon freshly grated nutmeg
3 large eggs, lightly beaten
2 1/2 cups hot milk
Ingredients for Topping:
1 cup all-purpose flour
1 cup light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 stick (4 ounces) unsalted butter, cut into 1/2 -inch dice and chilled
1 cup (4 ounces) coarsely chopped pecans
1. To make the sweet potatoes: Preheat the oven to 350°. Spread the sweet potatoes on a rimmed baking sheet and bake for about 1 1/2 hours, or until tender. Let cool slightly, about 10 minutes, then peel.
2. In a large bowl, beat the hot sweet potatoes on low speed. Beat in the butter. Add the granulated sugar, brown sugar, honey, vanilla, salt and nutmeg and beat until blended. Add the eggs and beat on medium speed for 2 minutes. Reduce the speed to low and gradually add the hot milk.
3. Preheat the oven to 375°. Butter a 13-by-9-by-2-inch baking dish and pour in the sweet potatoes; spread in an even layer.
4. To make the topping: In a bowl, rub together the flour, brown sugar, cinnamon, nutmeg and salt. Add the butter and rub or cut it in until the mixture resembles coarse meal. Stir in the pecans.
5. Sprinkle the topping evenly over the potatoes and bake for 1 to 1 1/4 hours, until the topping is golden brown and crisp. If the topping browns too quickly around the edge before the center is crisped, cut a large hole in the center of a sheet of foil and rest it on the dish while it finishes baking. Serve hot.
Go to the next page for Sweet Potato Risotto with Pecans…
Find More Thanksgiving Recipes in our Holiday Recipe File.