In the spirit of Thanksgiving, this week Christina and I thought we’d share a few tasty ideas for your holiday feast. First up is Ina Garten’s sweet potato casserole. I first saw this recipe on the Oprah show way back when I was a newlywed. In fact, I served this as a side dish at my first official dinner party. It was such a hit that I kept the recipe on my refrigerator for the next 4 years! I’m not a huge fan of sweet potatoes, but there is something really nice about the spices in this dish. Also, it’s a break from the traditional canned yams with marshmallows (not that there’s anything wrong with that!). Cooking the yams is the most time consuming part of this recipe, and that can be done way before. If you’re going to a potluck next Thursday, this is a dish that’s guaranteed to impress:
Ina Gartens Sweet Potato Casserole
- 3 large sweet potatoes
- 1/4 c. orange juice
- 1/4 c. heavy cream
- 2 Tbsp. butter, melted
- 3 Tbsp. light brown sugar
- 1/4 tsp. nutmeg
- 1/8 tsp. cinnamon
- 1 tsp. salt
- 1/2 tsp. pepper
- 6 Tbsp. butter
- 6 apples, peeled, cored and sliced
- 6 Tbsp. brown sugar
- Pre-heat the oven to 375 degrees. Scrub the sweet potatoes and poke with a fork. Bake for an hour and let cool.
- Combine orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt and pepper
- Remove the sweet potatoes from their skins and combine with the orange juice mixture. I use my immersion blender for this, but a mixer or food processor will also work.
- Place sweet potato mixture in a casserole dish.
- Melt butter and brown sugar in a skillet over medium heat.
- Add apple slices and saute until lightly browned (about 10 minutes)
- Top the sweet potatoes with the apple slices.
- Bake for 30 minutes.